Fire-Roasted Tomato Dill Soup

Total Time
30 - 40 minutes
Not rated
0 ratings

Dried dill is a classic complement to tomatoes. Combine the two in this soup and bring the taste of warmer times to the winter table.


  • 4 tablespoons Organic Valley Butter
  • 12 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 3 tablespoons flour
  • 4 cups vegetable stock
  • 1 can (28 ounces) Muir Glen Organic Fire-Roasted Crushed Tomatoes
  • 1 can (28 ounces) Muir Glen Organic Fire-Roasted Diced Tomatoes with Green Chilies
  • 2 tablespoons honey
  • 1 12 tablespoons dried dill weed
  • 1 teaspoon chili powder
  • Hot pepper sauce
  • Salt & pepper
  • Organic Valley Shredded Parmesan Cheese (or Feta Crumbles)


Melt butter in a soup pot over medium-low flame. Stir in the shallots and garlic; cook gently, stirring often, until shallots are tender, 5-6 minutes. Meanwhile, heat the vegetable stock until hot in a microwave oven or in a pot on the stove.

Sprinkle flour over the shallots and stir it in with a wooden spoon. Cook gently, stirring often, 2-3 minutes.

Whisk in hot vegetable stock, whisking until flour is fully incorporated. Stir in crushed and diced tomatoes (including juices from the latter), honey, dill and chili powder. Bring to simmer and cook, stirring occasionally, 20-30 minutes. Add hot pepper sauce, salt and pepper to taste. Serve hot, and garnish each bowl with a sprinkling of Parmesan or Feta cheese.

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