Tomato, Carrot and Dill Soup
User Reviews
5
Tomato, Carrot and Dill Soup
Description
The Tomato, Carrot and Dill Soup begins with slowly cooking onions, celery, and crushed garlic in olive oil and butter to release their aromas without browning. Carrots are added and briefly fried before canned chopped tomatoes and vegetable stock create the liquid base. After simmering, chopped dill is stirred in, adding a fresh, slightly aniseed flavor. The mixture is blended until smooth, yielding a velvety soup with subtle sweetness from the carrots and acidity from the tomatoes. Single cream enriches the texture and rounds out the flavors before reheating to serving temperature. A drizzle of cream and extra dill fronds provide a delicate garnish. This soup works well as a starter or a light meal when paired with rustic bread.
Ingredients
- 1 tablespoon olive oil
- 25 g butter
- 1 onion large, finely chopped
- 4 cloves garlic crushed, large, crushed
- 2 celery stalks, finely chopped
- 500 g carrot 1 lb 2 oz, roughly chopped
- 2 g chopped tomatoes good quality, Italian, canned
- 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
- 150 ml single cream small pot, 6 fl oz
- 15 g / ½ oz dill, finely chopped chopped
- salt freshly ground
- black pepper freshly ground
Garnish (optional)
- Extra single cream to drizzle
- Extra dill fronds
Instructions
- Sweat the onions, celery and crushed garlic in the oil and butter in a large pan over a low heat (with the lid on) for 10 minutes until softened but not browned.
- Add the carrots and gently fry for another 2 minutes stirring constantly.
- Add the 2 tins of chopped tomatoes and vegetable stock.
- Bring to the boil and simmer for 25 minutes.
- Add the chopped dill and season.
- Liquidise the soup with a stick blender.
- Stir in the cream and adjust the seasoning if necessary.
- Bring back to serving temperature.
- Serve with a swirl of cream and garnish with a sprig of dill. Enjoy with crusty bread.
User Reviews
Overall Rating
5
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