Tomato Dill Soup


1/2 red Onion
2 small leeks – white and light green pieces only
3 Tbls butter
2 lbs tomatoes (from our garden!)
2 cups chicken stock
1/2 tsp fresh ground blk pepper
sea salt and pepper
1 1/2 tbsp dried dill
herbed goat cheese to top it off



Sautee tomatoes in a hot pan until soft
Run thru the de-seeder, de-skinner machine
Put onion and leeks thru Cuisinart to chop or slice
Melt butter in pan and saute onions and leeks until soft
Add tomatoes and stock, bring to a boil and skim
Add pepper and simmer 15 minutes
Puree soup with hand blender
Season to taste and add dill
Simmer for about 5 minutes and serve with a dollop of goat cheese

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