Creamy Tomato Soup and Dill
(with Homemade Croutons)
Cooking Club in August was “hometown dishes.” (I made Virginia ham and Apple Chutney on corn bread rounds) Megan
is from Indiana and said they grow tons of tomatoes there, so she made this
dish. I absolutely loved it and told her
I couldn’t wait to make it myself.
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| Cooking Club Ladies! |
This is not just bowl of soup, but a lick-the-spoon, beg for more,
cup of scrumptiousness!
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| Organic Tomatoes from Backyard Produce |
Ingredients:
- 2
tbsps butter, salted
- 1
cup onion, diced
- 1
cup carrot, diced
- 4
cups chicken broth
- 10 plum
tomatoes
- 2
cans diced tomatoes (optional: fire roasted)
- 3
tbsps tomato paste
- 2
tbsps parmesan cheese
- 1/4 cup fresh
dill, chopped
- 1
cup heavy cream
- Salt
and Pepper
Directions:
Add carrots and cook for 3 minutes.
Pour in chicken broth, diced tomatoes, tomato paste, and 1
tablespoon of parmesan cheese.
Break up plum tomatoes with your hands and add them and the
juices to the pot. Adjust salt and pepper. Bring to a boil, then cover and
simmer for 25-30 minutes (stirring occasionally.)
(note: I tried doing it with a wooden spoon, but it just wasn't working, so I pulled them back out after this photo was taken.)
Stir in most of the dill, heavy cream, and remaining parmesan. Simmer for 10-15 minutes.
Take soup off and blend with a hand blender or food processor.
Adjust seasonings to taste.
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| Blending the soup! |
(If you want your soup silky smooth, pour through a strainer to get out the smaller pieces. I like mine with a little texture.)
Serve topped with croutons and additional fresh dill. (Also can
be served chilled.)
Homemade Croutons Recipe
Directions: Preheat oven to 400 degrees.
Cut bread into cubes and toss with olive oil, salt, pepper, and herbs. (I really like rosemary.)
Spread onto baking sheet and bake for about 15 minutes. Turn part way.
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