Tomato Dill Soup

Name: Tomato Dill Soup
Yield: serves 6
Ingredients: 3 cups peeled and diced fresh tomatoes (or one 28-ounce can); 1 medium onion, chopped; 2 cups chicken stock; 1 teaspoon chopped garlic; 1/3 to 1/2 cup white wine; 1 teaspoon lemon-pepper seasoning; 3 tablespoons chopped fresh dill; 3/4 cup heavy cream; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese; Salt and coarsely ground black pepper to taste

December 14, 2011

Recipe information

Yield
serves 6

Ingredients

3 cups peeled and diced fresh tomatoes (or one 28-ounce can)

1 medium onion, chopped

2 cups chicken stock

1 teaspoon chopped garlic

1/3 to 1/2 cup white wine

1 teaspoon lemon-pepper seasoning

3 tablespoons chopped fresh dill

3/4 cup heavy cream

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

Salt and coarsely ground black pepper to taste

Preparation

In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

Paula Deen's Kitchen Classics

TagsSoup Soup/Stew Tomato Vegetable Canned Tomato Dill Herbs & Spices Parmesan Cheese Dairy Onion Root Vegetable Starter Lunch Dinner Gluten Free Nut Free Keto Quick Easy 30 Minutes or Less Simmer Cookbooks

Recipe notes

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