Tomato Dill Soup Recipe
Recipe By Taste Of Home
Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well. -Patty Kile, Elizabethtown, Pennsylvania.
4.1
28 Rating -
Rate
Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Tomato Dill Soup Recipe
- 1/4 Medium onion, thinly sliced
- 1/4 Garlic clove, minced
- 1/2 tablespoon Canola oil
- 1/4 tablespoon Butter
- 3/4 Large tomatoes, sliced
- 0.13 teaspoon Salt
- pinch Pepper
- 1/4 can Tomato paste
- 0.06 cup All purpose flour
- 1/2 cup Water, divided
- 0.19 cup Heavy whipping cream, whipped
- 1/4-1/2 teaspoon Tablespoons finely minced fresh dill or 1 to 2 dill weed
Nutrition
value
value
227
calories per serving
20 g Fat3 g Protein6 g Carbs4 g FiberOther
Current Totals
- Fat20g
- Protein3g
- Carbs6g
- Fiber4g
MacroNutrients
- Carbs6g
- Protein3g
- Fiber4g
Fats
- Fat20g
Vitamins & Minerals
- Calcium87mg
- Iron2mg
- Vitamin A1402mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C42mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium52mg
- Manganese< 1mg
- Phosphorus72mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home