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.
Servings 8
Ingredients
- 1 tablespoon 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
- 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.
- Add the carrots and gently fry for another 2 minutes stirring constantly.
- Add the 2 tins of chopped tomatoes and vegetable stock.
- Bring to the boil and simmer for 25 minutes.
- Add the chopped dill and season.
- Liquidise the soup with a stick blender.
- Stir in the cream and adjust the seasoning if necessary.
- Bring back to serving temperature.
- Serve with a swirl of cream and garnish with a sprig of dill. Enjoy with crusty bread.