Creole Tomato Dill Soup

Published on: July 14th, 2008
stylized photo of tomatoes

It might be the end of the Creole Tomato season, but there are still plenty of good tasting 'maters out there. Who doesn't like a good tomato soup? Plus, this recipe is much better than anything you can find in a can. How about a nice tomato soup for a hot day?

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Serves 6


4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped onion
1/4 cup all-purpose flour
1 cup water or vegetable stock
6 ripe tomatoes (Creoles would be preferable), peeled and coarsely chopped
1 tablespoon minced fresh dill
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon minced fresh parsley
1/4 teaspoon ground black pepper
1 bay leaf
Fresh dill sprigs for garnish
Sour cream, for garnish

In a large Dutch oven, melt the butter. Add the onion and saute over medium heat until tender, about 3 minutes. Reduce heat to low, add the flour and stir until smooth. Continue to cook 1 minute longer, stirring constantly. Gradually add the water and cook over medium heat, still stirring constantly, until thickened and bubbly, about 5 minutes.

Add the tomatoes and seasonings, and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Discard the bay leaf, then transfer one-third of the mixture to a food processor and process until smooth. Pour into a warmed serving dish. Repeat with remaining soup mixture. (If you have an immersion blender a.k.a. "a boat motor" just put it in the pot and do it all at one time.) Serve garnished with fresh dill sprigs and sour cream, if desired.

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