Return to Content

Tomato-Dill Soup

Tomato-Dill Soup
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: Serves 4

Serve as a first course, either hot or cold.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 6 large, ripe tomatoes, peeled, cored, and chopped
  • 1 onion, peeled and chopped
  • 1/2 teaspoon celery seed
  • 3 sprigs dill
  • 1-1/2 cups chicken stock
  • 1 cup sour cream
  • Sliced tomato or chopped dill


Combine tomatoes, onion, celery seed, dill, and stock in soup kettle and simmer, partially covered, 15 minutes. Press mixture through food mill. Cool slightly. Add sour cream and heat slightly -- or chill. Garnish with thin slices of tomato or chopped dill.
Updated Wednesday, September 5th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111