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Fresh Tomato-Dill Soup with Herb Croutons
Makes 8 servings
*4 tbls. unsalted butter
*2 bunches scallions, chopped, white and light green parts only
*4 lbs. Beefsteak or Roma (plum) tomatoes, cored, seeded and chopped
*3 tbls. fresh dill, chopped
*2 tsps. sugar
*Kosher salt and freshly ground black pepper, to taste
*1 1/2 cups chicken stock
*1 cup light cream
*1 herb-flavored baguette (store bought)
*6 tbls. extra virgin olive oil
*1/2 cup freshly grated Parmesan cheese
1In large saucepan, melt butter and saute scallions until tender. Add tomatoes, dill, sugar, salt and pepper. Cook, uncovered, until mixture thickens and liquid is reduced, about 30 minutes.
2Transfer mixture to blender or food processor. Add 1/2 cup chicken stock and puree until smooth. Pass soup through a fine strainer and discard any solids that remain. Return to saucepan and add remaining stock. Simmer for 15 minutes. (Can be made up to one day ahead).
3When ready to serve, add cream and heat through.
4Meanwhile, slice eight 1/2 inch slices of the herb-flavored baguette. Brush each slice with olive oil. Place on baking sheet and toast in oven at 350 degrees for 5-8 minutes until browned.
5Ladle soup into wide-mouth bowls. Top each with a crouton and sprinkle with Parmesan cheese.