Tomato-Dill Soup

This Creamy Tomato Dill Soup is loaded with vegetables and bursting with flavor! A delicious, healthy choice for lunch or dinner....and a great way to use up all your garden vegetables!

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 134kcal

Author: Cathy Trochelman

Ingredients

1 Tablespoon unsalted butter
1/2 cup chopped onion
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 clove garlic minced
2 Tablespoons flour
3 cups chicken broth
14 ounce can diced tomatoes OR 2 cups fresh diced tomatoes
1 Tablespoon tomato paste
2 teaspoons dried dill weed
1 teaspoon sugar
1/4 teaspoon pepper
1/4 cup half-and-half

Instructions

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.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.
Add the chicken broth, tomatoes, tomato paste, dill weed, sugar and pepper and bring to a boil.
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.)
Transfer the soup to a blender (or use a hand-held immersion blender) and puree until smooth.
Return the puree to the saucepan, add the half and half and cook until the soup is just heated through.

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