November 18, 2010

Very Simple Assertively Dilly Tomato Dill Soup

(I posted this recipe on The Nourishing Gourmet's Pennywise Platter Thursdays. There you'll find a collection of frugal and nourishing recipes.)

This is a super simple soup but we love it and eat it all the time. Amounts are approximate. Use what you have in the sizes you have.

1 quart canned diced or chopped tomatoes
1 to 2 quarts homemade chicken or beef bone broth
1 to 2 quarts water
1 large bunch of fresh dill, chopped
at least a half head of garlic, minced
1 onion, minced
butter and olive oil for sauteing

Add butter and/or olive oil to your soup pot. Saute garlic and onion until fragrant and golden. Add in tomatoes, broth, water and half the dill. Simmer. When you're ready to consume, add the other half of the dill. Blend for a smooth soup or leave it alone for chunky. Freezes well.

Sometimes we blend it and drink it as a broth. Other times I leave it chunky. Often we "cracker bed" (crumble crackers in the bottom of the bowl, add shredded shard cheddar on top, pour on soup). Often we add yogurt to the bowl for some tang. It's very versatile. I recommend homemade whole grain crackers. And of course it's excellent with a grilled cheese sandwich on whole wheat bread.

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