Chilled Tomato Dill Soup
Our tomato soup is bursting with summer flavors - tomatoes, onions and garlic. Fresh dill blends perfectly with the tomato and adds green color. Perfect to pack in a thermos for a picnic!
Servings: 4 to 6 servings
Calories: 448kcal
Ingredients
See gluten-free adaptations in the Notes section at the bottom of the recipe.
- 3 tablespoons butter
- 3 medium yellow onions around 3/4 pound, chopped
- 1/2 teaspoon chopped garlic
- 6 large tomatoes 2 1/4 - 2 1/2 pounds, cored, seeded and quartered
- 3/4 cup water
- 1 1/2 chicken bouillon cubes or 1 1/2 teaspoons chicken granules
- 1 1/2 tablespoons fresh dill or 1 1/2 teaspoons dried
- 3/4 cup mayonnaise
Instructions
- In a 4-quart saucepan, melt the butter and sauté the onion and garlic over medium heat until wilted, about 12 to 15 minutes.
- Add the tomatoes, water, bouillon cubes and dill, and simmer, covered, for 10 minutes, or until tomatoes are very tender. Remove from heat and cool 5-10 minutes.
- Place one-half of the tomato mixture in a blender and blend until smooth. Place in a large mixing bowl. Repeat with remaining tomato mixture. (Can also use an immersion blender.)
- Whisk in the mayonnaise and season to taste with salt and pepper.
- Cover and chill for at least 2 hours, or overnight. Serve in chilled bowls.
Notes
Gluten free: Use gluten free chicken bouillon.
Make ahead: Soup can be made up to two days ahead. Store covered and refrigerated.
Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 448kcal | Carbohydrates: 19g | Protein: 4g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 712mg | Potassium: 786mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2577IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 1mg