Many moons ago I worked for a few months in a catering firm that was also a delicatessen. One of the soups we made was Tomato, Carrot and Dill and it is the only flavour I can remember as it was my favourite. More than 2 decades have passed by and I decided it was time to recreate this soup from scratch as the original recipe was never written down but carried in my head for a short while.
The result was just a pleasing as the original and my husband said it tasted like restaurant quality soup and urged me to make it again. Job done!
This recipe made enough for 8 servings as I think if you go to the effort of making a soup you should have enough for the following couple of days or you could freeze it. If you prefer though, you could easily halve the recipe to serve 4.
This soup is very time efficient as you are frying and chopping as you go along.
After the soup has simmered for 25 minutes you add the fresh dill (mine was frozen as I wasn’t ready to use it when I purchased it).
Try not to splatter the entire kitchen like I did when blitzing! Then stir in the cream and re-heat.
- 1 tbsp Olive oil
- 25g / 1oz Butter
- 1 Large onion
- 4 Cloves of garlic, crushed
- 2 Celery stalks
- 500g / 1lb 2oz Carrots
- 2 (400g) Tins chopped tomatoes
- 800ml / 1 ½ pts Chicken or vegetable stock
- 150ml / 6floz Single Cream (small pot)
- 15g / ½ oz Dill, chopped
- Salt and Pepper
- Finely chop the onions and sweat with the crushed garlic in the oil and butter for 5 minutes in a very large deep pan.
- Chop up the celery and add to the onions, cooking for a further 5 minutes.
- Chop up the carrots and gently fry for another 2 minutes stirring constantly.
- Add the tins of tomatoes.
- Make up the stock with boiling water and add to the pan.
- Bring to the boil and simmer for 25 minutes.
- Add the chopped dill and season.
- Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).
- Pour the soup back into the pan and stir in the cream.
- Adjust the seasoning if necessary.
- Bring back to serving temperature.
- Serve with a sprig of fresh dill and plenty of crusty bread.