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This is my favorite recipe for tomato soup. I have made several versions of tomato soup but nothing compares to this recipe. I tried one recipe where I roasted fresh tomatoes, which took a lot more time, and it didn’t taste half as good as this recipe. My husband and I both LOVE this tomato soup. When my husband suggests this for dinner I’m always happy to oblige since it takes no time at all to make.
The last time I made this soup I served it with egg salad sandwiches. I have also served it in homemade bread bowls – that was our favorite combination! I’ll have to make the bread bowls again so I can post the recipe. Whatever you pair this soup with, it’ll be delicious!
Tomato Dill Soup
Ingredients
- 1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes
- 1 medium onion chopped
- 2 cups of chicken stock
- 1 teaspoon chopped garlic
- 1/2 cup white wine
- 1 teaspoon lemon pepper seasoning
- 3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 1/4 cup fresh parsley chopped
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Instructions
- In a large pot combine first 7 ingredients.
- Cook on medium-high heat for 30 minutes.
- Add remaining ingredients and simmer for 10 minutes.
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