On a chilly day, sometimes you just want something hot, but not particularly filling. This tomato soup fits the bill perfectly. Very flavourful, it packs a lot of taste without weighing you down. And it’s a snap to make with ingredients largely to hand.
Tomato Dill Soup
A light and very flavourful soup for cold winter nights.
- 4–5 medium leeks, chopped, white and light green parts only
- 2 tbsp olive oil
- Four 28-oz cans of Italian tomatoes
- 1 qt chicken stock, preferably homemade
- Fresh dill – 1/8 c chopped and some reserved for garnish
- 1 tsp kosher salt
- 4 oz sharp cheddar cheese (optional)
- Heat the olive oil in a large stock pot over medium heat. Saute the leeks until just tender but not browned, about 3 minutes. Add the tomatoes, stock, chopped dill and salt. Simmer, uncovered, for about 20 minutes.
- Puree the soup using an immersion blender (or in batches in a regular blender). Adjust seasonings as required.
- Ladle the soup into bowls. Top with crumbled or shaved cheddar (optional, but extremely tasty!). Garnish with sprigs of dill.
- Serving Size: 8
Can’t wait to try this.
Hope you enjoy, Edwina!
We made this on Christmas Eve and shared it with friends who were serving beef tenderloin for dinner. Perfect! It travelled well, was a huge hit, and, thank goodness, it makes a generous amount so we had plenty back home to enjoy! John declares it his official favorite soup. Only a few ingredients, easy to make and a huge hit! Thank you and Merry Christmas!
I’m so glad you enjoyed this! It does make rather a large quantity, doesn’t it? Perfect for sharing, as you did, with lots left over for personal consumption or freezing. Happy Boxing Day!
Yum! I’ve been on a soup kick. This will be yummy. I even have chicken/ mozzarella tortiloni to swim in it for full meal. Thank you for this recipe. Very cozy!
What a wonderful idea to add Tortellini. Yum!!