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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. Saut� until onion is tender.

Place diced tomatoes in food processor. Add onion mixture. Process to pur�e.

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.