Creamy Tomato Soup and Dill
(with Homemade Croutons)
Cooking Club in August was “hometown dishes.” (I made Virginia ham and Apple Chutney on corn bread rounds) Megan is from Indiana and said they grow tons of tomatoes there, so she made this dish. I absolutely loved it and told her I couldn’t wait to make it myself.
|Cooking Club Ladies!|
|Organic Tomatoes from Backyard Produce|
- 2 tbsps butter, salted
- 1 cup onion, diced
- 1 cup carrot, diced
- 4 cups chicken broth
- 10 plum tomatoes
- 2 cans diced tomatoes (optional: fire roasted)
- 3 tbsps tomato paste
- 2 tbsps parmesan cheese
- 1/4 cup fresh dill, chopped
- 1 cup heavy cream
- Salt and Pepper
In a large pot, melt 2 tablespoons of butter over medium high heat. Add chopped onion. Sauté until soft, about 5 minutes.
|Blending the soup!|
Homemade Croutons Recipe
Ingredients: Day old bread, olive oil, salt, pepper, and fresh herbs.
Directions: Preheat oven to 400 degrees.
Cut bread into cubes and toss with olive oil, salt, pepper, and herbs. (I really like rosemary.)
Read original Tomato soup recipe: http://www.food.com/recipe/creamy-tomato-soup-with-fennel-and-dill-171560?oc=linkback%3C/a%3E