Tomato & Dill Soup
I absolutely love tomatoes fresh off the vine. Juicy and so full of flavour, I could eat them like apples! This soup is a great way to use up tomatoes and enjoy them in all their glory along with a few other vegetables and herbs that you can grow in your own garden. This is a truly garden fresh soup plus it is Vegan friendly!
Feel free to increase the dill to 1/2 a cup for a more pronounced dill flavour, just don’t think about adding milk or cream. This delicious soup does not need it!
Ingredients:
2 Tbsp Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, chopped
5 medium sized tomatoes, chopped
1/4 Cup fresh dill weed, chopped
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
4 Cups Vegetable broth
Directions:
Heat EVOO in a large saucepan over medium-high heat.
Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.
Stir in the tomatoes, broth, dill weed, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Puree the soup in a blender until smooth.
May be served immediately or chilled and served as a cold soup.
*Note – Resist the urge to add cream which will make the soup bland, it will end up creamy tasting on its own!

Tomato & Dill Soup
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 5 medium sized tomatoes, chopped
- 1/4 Cup fresh dill weed, chopped
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 Cups Vegetable broth
Instructions
- Heat EVOO in a large saucepan over medium-high heat.
- Add onion and garlic, and saute unti they start to soften, about 3-4 minutes.
- Stir in the tomatoes, broth, dill weed, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Puree the soup in a blender until smooth.
- May be served immediately or chilled and served as a cold soup.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
I love tomato soup and I love your recipe. I’ll e trying it soon
I used canned and frozen tomatoes and just reduced the amount of broth. Turned out lovely!