Kitchen Tomato Soup
Allspice mellows the flavors. Sugar tames the tomatoes’ acid.
ingredients:
2 tablespoons butter
2 tablespoons olive oil
2 cups diced (1/4 inch) onions
1 tablespoon minced garlic
1/2 teaspoon ground allspice
1/3 cup chopped fresh dill
6 cups chicken broth
2 cans (28 ounces each) peeled plum tomatoes, drained and chopped
1 teaspoon sugar
Salt and pepper, to taste
Sour cream, for garnish
Fresh dill sprigs, for garnish
2 tablespoons olive oil
2 cups diced (1/4 inch) onions
1 tablespoon minced garlic
1/2 teaspoon ground allspice
1/3 cup chopped fresh dill
6 cups chicken broth
2 cans (28 ounces each) peeled plum tomatoes, drained and chopped
1 teaspoon sugar
Salt and pepper, to taste
Sour cream, for garnish
Fresh dill sprigs, for garnish
directions:
1. Melt the butter with the oil over low heat in a heavy pot. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, for 3 minutes. Sprinkle the allspice over the onions and cook for 1 minute longer.
2. Add half the dill and cook over low heat, stirring, for 5 minutes. Add the broth, tomatoes, sugar, salt and pepper. Simmer, partially covered, for 20 minutes.
3. Purée the soup in a food processor; return to the pot and stir in the remaining dill. Adjust seasonings.
4. Serve hot, or cool in the refrigerator overnight to serve cold. Before serving, garnish with a dollop of sour cream and a sprig of dill.
KITCHEN COUNTER:
Serves 8. Per serving: 140 calories, 17g carbohydrate, 3g protein, 7g fat, 15mg cholesterol.
Next up: Serve this soup alongside Chunky, Spicy Egg Salad sandwiches.
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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