Creamy Tomato Dill Soup

Creamy Tomato Dill Soup

This is a Greg Fox recipe, featured in his cookbook, FRESH.  I love eating at his restaurant, Row House, whenever I can sneak over to the downtown Topeka area for some of his delightful fare.  I’ve already worn out this recipe page in his cookbook since I make this soup all the time for the fam – it’s creamy and filling and can be on the table in about nothing flat. Yes, the whipped cream is fattening, so I often substitute fat free half and half that I thicken with a bit of cornstarch slurry – not as good, but a very close second.  

28 oz. stewed tomatoes, pureed (can substitute crushed tomatoes as well, but the end result will be a chunkier soup)
2 – 4 Tbs. unsalted butter
1 bunch scallions, chopped
4 cloves garlic, minced
2 ribs celery, diced small
2 pinches kosher salt
1-2 tsp. granulated sugar
1 tsp. dried dill (can substitute fresh dill, if you choose, 1-2 Tbs.)
2 cups whipping cream (I often substitute fat free half and half, using a cornstarch slurry to thicken with)
Stove Top Method
In a medium stock pot over medium heat, melt desired amount of butter; I usually use 2 Tbs. (original recipe called for half a cup!). Add scallions, garlic and celery to butter; cook aromatics for 8-10 minutes or until softened and translucent; add salt and sugar.  Stir in tomatoes and dill; whisk in cream and heat over low heat until nicely warm and steaming throughout. Serve at once or let cool and chill soup to serve at a later time – reheats great!
Electric Pressure Cooker Method
In the pot of the PC, melt desired amount of butter; add scallions, garlic and celery and saute over high setting for just a couple minutes.  Add salt, sugar, tomatoes and dill; secure lid and choose high setting, then set timer to 5 minutes and pressurize.  When timer goes off, use quick release to release pressure from PC.  Remove lid and stir in cream.  Serve at once or let cool and chill soup to serve at a later time – reheats great!

 Now You’re Cookin’,
Chef Alli

One thought on “Creamy Tomato Dill Soup

  1. Alli, My wife and I are 75 year old retired empty nesters. Jan has been diagnosed with Pulmonary Hypertension a rare and possibly life ending illness. I have frequently done breakfast and lunches but not much on dinner. I need to learn to fix some basic meals that could fill out our weekly supper schedule. I was in hope that you would be teaching again as you did in the past at HyVee. There must be a number of guys out there with a similar need. Thanks, Mike Locke

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s