Fire-Roasted Tomato Dill Soup
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.
Total Time: 30 - 40 minutes
Servings: 8
Ingredients:
4 tablespoons Organic Valley Butter
1/2 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 (14.5 ounces) Muir Glen Organic Fire-Roasted Diced Tomatoes with Green Chilies
2 tablespoons honey
1 1/2 tablespoons dried dill leaves (also called dill weed)
1 teaspoon chili powder
bottled hot pepper sauce
salt and pepper
Organic Valley Shredded Parmesan Cheese or Feta Crumbles
Instructions:
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.
Copyright by Terese Allen
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Customer rating:
love the dill with tomato flavor