Imagine a spoonful of pure comfort that warms you from the inside out – our Tomato Soup with Cream and Dill is not just a recipe, it's a culinary embrace! This isn't your ordinary tomato soup; it's a luxurious Italian-inspired creation that transforms simple ingredients into a symphony of flavors that will make your taste buds dance with joy. Whether you're seeking a quick weeknight dinner or a soul-soothing meal on a chilly evening, this recipe promises to be your new go-to comfort food that's both elegant and incredibly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups canned tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 tablespoons of olive oil, 1 chopped onion, 2 minced garlic cloves, 4 cups of canned tomatoes, 2 cups of vegetable broth, 1/2 cup of heavy cream, 1/4 cup of fresh dill (chopped), and salt and pepper to taste.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for another 1-2 minutes, being careful not to let the garlic burn.
- Pour in the canned tomatoes, including their juices, and stir to combine with the onion and garlic mixture. Allow the mixture to cook for about 5 minutes, letting the flavors meld together.
- Add the vegetable broth to the pot, stirring well to incorporate. Increase the heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes. This will help deepen the flavors of the soup.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Stir in the heavy cream, and continue to cook the soup over low heat for an additional 5 minutes, allowing the cream to warm through and blend into the soup.
- Remove the pot from the heat and stir in the chopped fresh dill. Season with salt and pepper to taste, adjusting according to your preference.
- Serve the tomato soup hot, garnished with additional fresh dill if desired. Enjoy with crusty bread or a grilled cheese sandwich for a comforting meal.
Tips
- Choose Quality Tomatoes: While canned tomatoes work great, opt for San Marzano tomatoes if possible for the richest flavor.
- Sautéing Technique: Take your time caramelizing the onions and garlic. This builds a deep, rich flavor base for your soup.
- Blending Safely: When using a standard blender, never fill it more than halfway and remove the center lid piece to allow steam to escape, preventing potential kitchen explosions.
- Cream Temperature: Add cream at the end and heat gently to prevent curdling. Low and slow is the key!
- Dill Freshness: Add fresh dill at the very end of cooking to preserve its bright, delicate flavor and vibrant green color.
- Serving Suggestions: Pair with a grilled cheese sandwich or top with crispy croutons for added texture.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 30mg
