Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh dill
- 1/2 cup heavy cream
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté for 5 minutes until the onion is translucent.
3. Add the chopped tomatoes, vegetable broth, tomato paste, sugar, salt, and black pepper to the pot.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Remove the pot from the heat and let it cool slightly.
6. Using an immersion blender or regular blender, puree the soup until it is smooth.
7. Return the soup to the pot and stir in the chopped dill and heavy cream.
8. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 18g
Protein: 4g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add cooked rice or pasta to the soup for a heartier meal.
- Substitute the dill with basil or parsley for a different flavor.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Use fresh, ripe tomatoes for the best flavor.
- If using a regular blender, let the soup cool slightly before blending to avoid hot soup splattering.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprig of fresh dill on top.
Garnishes:
Sour cream, croutons, fresh herbs
Pairings:
Grilled cheese sandwich, crusty bread, salad
Suggested side dishes:
Roasted vegetables, garlic bread, Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Tomato soup has been a popular dish in America since the late 1800s. It was often served as a first course in formal dinners.
Flavor profiles:
The soup has a rich, creamy tomato flavor with a hint of dill.
Serving suggestions:
Serve the soup as a first course or as a light meal.
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