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Soup: Tomato-Dill Soup




Source of Recipe


The Cafe at the Louisville Antique Mall, KY


List of Ingredients




1/4 cup vegetable or olive oil
1/2 yellow onion, diced
2 ribs celery, chopped
1 to 2 cloves garlic, crushed
1 to 2 tablespoons dill weed, or to taste
2 8-ounce cans diced tomatoes
1 8-ounce can crushed tomatoes
1 46-ounce can V-8 juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 tablespoon salt
1 tablespoon chicken base (see note)
1 quart water
2 cups heavy whipping cream




Recipe



Heat oil in a large stockpot. Add onion, celery, garlic and dill weed. Sauté until onion is tender.

Place diced tomatoes in food processor. Add onion mixture. Process to purée.

Return mixture to stockpot. Add crushed tomatoes, V-8 juice, soy sauce, Worcestershire sauce, sugar, salt, chicken base and water.

Bring to a simmer. Cook 30 minutes.

Whisk cream into soup just before serving.

Makes 10 to 12 servings.

Note: Bases come in a variety of flavors. They are available in restaurant food/supply stores.