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5.0 from 63 votes

Tomato, Carrot and Dill Soup

This delicious Tomato, Carrot and Dill Soup has a luxurious creamy, garlicky undertone to the tomato, carrot and dill flavours.

Servings: 8
Course: Appetizer , Lunch
Cuisine: British

Ingredients

  • 1 tablespoon olive oil
  • 25 g / 1oz Butter
  • 1 large onion, finely chopped
  • 4 cloves garlic (large), crushed crushed
  • 2 celery stalks, finely chopped
  • 500 g / 1lb 2oz carrots, roughly chopped
  • 2 g tins good quality Italian chopped tomatoes
  • 800 ml / 1 ½ pts vegetable stock (made with 2 stock cubes)
  • 150 ml / 6floz single cream small pot
  • 15 g / ½ oz dill, finely chopped chopped
  • Freshly ground salt and pepper
Garnish (optional)
  • Extra single cream to drizzle
  • Extra dill fronds

Instructions

    Cup of Yum
  1. 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.
  2. Add the carrots and gently fry for another 2 minutes stirring constantly.
  3. Add the 2 tins of chopped tomatoes and vegetable stock.
  4. Bring to the boil and simmer for 25 minutes.
  5. Add the chopped dill and season.
  6. Liquidise the soup with a stick blender.
  7. Stir in the cream and adjust the seasoning if necessary.
  8. Bring back to serving temperature.
  9. Serve with a swirl of cream and garnish with a sprig of dill. Enjoy with crusty bread.