Tomato Dill Soup

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



  • 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


  • 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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