I went a little over zealous last week at the grocers with a sale of cherry tomatoes. I am a sucker for a sale and when these little gems were 2 pints for $3 I just had to get some (okay more than some). I then found myself with too many little red rubies staring at me every time I hit the kitchen. There was only so many Greek Salads I could eat in a week, so I decided to soup it. I forgot how nicely dill and tomato go together. This is a fresh style soup – and it can be served smooth or rustic – your choice. Good for any time of year!! I loved this with super crusty bread and tasted incredible the next day too. I assume it would freeze pretty well, but mine didn’t make it that far.
1 small onion, finely chopped
2 cloves garlic, minced
1 TBSP canola or olive oil
1 tsp butter
2 medium tomatoes, sliced (or 1 pint of cherry tomatoes)
1 tsp sugar
1/4 tsp salt
Pepper to taste
1/3 cup tomato paste
2 TBSP (all-purpose) flour
1 1/4 cups cold water, divided
1/3 cup cream
1 tsp minced fresh dill (or 1/2 tsp dried)
1) In a small saucepan, cook onion and garlic in oil and/or butter over low heat until translucent.
2) Add tomatoes, sugar, salt and pepper, and cook over medium-high heat for 3-5 minutes, then remove from heat then stir in tomato paste.
3) In a separate small bowl, combine flour and 1/2 cup of water until smooth, stir into tomato mixture, then gradually stir in remaining water until smooth (you can add more water if you want a thinner consistency).
4) Return saucepan to heat and bring to a boil, then continue to cook and stir for 2-3 minutes longer.
5) Place a sieve over a large bowl, pour soup into sieve, and press with the back of a large spoon to remove tomato seeds and skin. NOTE – you can skip this step if you want a more rustic or chunky soup.
6) Return puree to pan and add cream and dill, and cook over low heat just until heated through (do not boil!!!!!!!).
7) Serve HOT!