Tomato & Dill Soup
Submitted by bigalpro
Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.
YIELD
5 servingsPREP
10 minCOOK
25 minREADY
40 minThere’s something deeply satisfying about a soup built from scratch with ripe Roma tomatoes, fresh herbs, and just enough heat to keep things interesting.
This one simmers together onions, garlic, red bell peppers, and green chilies before getting pureed into a velvety bowl of comfort.
The real star? That bright hit of fresh dill and cilantro stirred in at the end, keeping everything vibrant and alive.
Serve it steaming on a chilly evening or ice-cold on a hot summer afternoon. Either way, it delivers.
Chef Tips
- Use the ripest Roma tomatoes you can find. If fresh aren’t in season, canned San Marzano tomatoes work beautifully.
- Don’t skip the cilantro. It balances the earthy dill and adds a fresh, citrusy layer.
- For a creamier version, swirl in a spoonful of Greek yogurt or coconut cream before serving.
- Adjust the cayenne to your heat tolerance. Start with a pinch and build from there.
Ingredients
Directions
Combine all ingredients except dill, cilantro, cumin, cayenne and salt.
Bring to a boil and simmer for 25 minutes.
Let cool slightly, then puree.
Stir in remaining ingredients with some salt and pepper.
Serve warmed or chilled.
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