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Tomato-Dill Soup

Author Cathy Trochelman


  • 1 tablespoon unsalted butter
  • ½ c. chopped onion
  • c. chopped carrots
  • c. chopped zucchini
  • 1 clove garlic minced
  • 2 tablespoon flour
  • 3 c. chicken broth
  • 1 14 oz. can diced tomatoes or 2 c. fresh diced tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoon dried dill weed
  • 1 teaspoon sugar
  • ¼ teaspoon pepper
  • ¼ c. fat free half-and-half


  1. Melt butter in a medium saucepan. Add the chopped onion, carrot, zucchini and garlic; cover and cook over medium heat, stirring occasionally, about 5 minutes.
  2. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.
  3. Add the chicken broth, tomatoes, tomato paste, dill weed, sugar and pepper and bring to a boil.
  4. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, 15 minutes. Cool to room temperature (*cooling the soup is especially important if you will be transferring it to a blender.)
  5. Transfer the soup to a blender (or use a hand-held immersion blender) and puree until smooth.
  6. Return the puree to the saucepan, add the half and half and cook until the soup is just heated through.