Tomato, Carrot and Dill Soup - creamy, garlicky & delicious! This soup was a best seller when I worked in catering and a personal favourite! #tomato #carrot #dill #soup #souprecipes #tomatorecipes #carrotrecipes #vegetarianrecipes #vegetarian #vegetablesouprecipes #vegetablesoup
5 from 10 votes
Print

Tomato, Carrot and Dill Soup

This delicious Tomato, Carrot and Dill Soup has a luxurious creamy, garlicky undertone to the tomato, carrot and dill flavours.

Course Appetiser, Light Lunch, Starter
Cuisine British
Keyword carrot, soup, Tomato
Servings 8
Author Camilla Hawkins

Ingredients

  • 1 tbsp olive oil
  • 25 g / 1oz butter
  • 1 large onion, finely chopped
  • 4 Cloves garlic (large), crushed crushed
  • 2 celery stalks, finely chopped
  • 500 g / 1lb 2oz carrots, roughly chopped
  • 2 400 g tins good quality Italian chopped tomatoes
  • 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
  • 150 ml / 6floz single cream small pot
  • 15 g / ½ oz dill, finely chopped chopped
  • freshly ground salt and pepper

Garnish (optional)

  • Extra single cream to drizzle
  • Extra Dill fronds

Instructions

  1. Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.

  2. Add the carrots and gently fry for another 2 minutes stirring constantly.

  3. Add the tins of tomatoes.
  4. Make up the stock with boiling water and add to the pan.
  5. Bring to the boil and simmer for 25 minutes.
  6. Add the chopped dill and season.
  7. Allow to cool and liquidise (unless like me you have a stainless steel hand blender which negates the need to cool).
  8. Pour the soup back into the pan and stir in the cream.
  9. Adjust the seasoning if necessary.
  10. Bring back to serving temperature.
  11. Garnish with a swirl of cream and a sprig of fresh dill and serve with crusty bread.

Recipe Video