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Tomato, Carrot and Dill Soup

Delicious, garlic, broth, stockMany 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.

Tomato, Carrot and Dill Soup
 
Prep time
Cook time
Total time
 
This soup has a luxurious creamy, garlicy undertone to the tomato, carrot and dill flavours.
Author:
Recipe type: Starter
Serves: 8
Ingredients
  • 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
Instructions
  1. Finely chop the onions and sweat with the crushed garlic in the oil and butter for 5 minutes in a very large deep pan.
  2. Chop up the celery and add to the onions, cooking for a further 5 minutes.
  3. Chop up the carrots and gently fry for another 2 minutes stirring constantly.
  4. Add the tins of tomatoes.
  5. Make up the stock with boiling water and add to the pan.
  6. Bring to the boil and simmer for 25 minutes.
  7. Add the chopped dill and season.
  8. Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).
  9. Pour the soup back into the pan and stir in the cream.
  10. Adjust the seasoning if necessary.
  11. Bring back to serving temperature.
  12. Serve with a sprig of fresh dill and plenty of crusty bread.

Delicious, garlic, broth, stock

Permanent link to this article: http://www.fabfood4all.co.uk/tomato-carrot-and-dill-soup/

13 comments

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  1. William Gould

    This sounds delicious! I tend to only eat soup (hot) in the winter…

  2. Ursula Hunt

    Great lunch on a warm summers day

    1. Camilla

      Thanks it is one of my favourites:-)

  3. Judith Luscombe

    This recipe will give Heinz a run for its money, it looks delicious, must try it as its healthy and ideal for my diet.

    1. Camilla

      Oh it’s a fab recipe, hope you enjoy it:-)

  4. Paul Wilson

    Not tried putting dill in soups before, must give it a go.

  5. Jayne Sullivan

    A nice change to the traditional tomato soup. Perfect for a cold winters evening !

  6. Paul Wilson

    Interesting combination, must give it a go.

  7. Heather Haigh

    I do want to try this one. Sounds delicious.

  8. Christine Lockley

    Sounds lovely, I only hope it will taste as good without the Dill (one of the few herbs I cant stand)

  9. Ursula Hunt

    it was lovely and warming as it gets colder outside :)

  10. Ursula Hunt

    great way to use up the glut of tomatoes I seem to have at the moment- thank you :)

  11. Frances Fox

    Sounds lovely, I’ve never thought of putting carrots in my tomato soup before, shall definitely be giving it a try.

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