Tomato Dill Soup Recipe

Tomato Dill Soup

A savory soup with a hint of dill -- rich in flavor but not in calories or fat

Prep Time
Total Time
3.7 of 5 (24 ratings) Review This Recipe | See All Reviews


  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped yellow onion (1 cup = about 1 large onion)
  • 3/4 cup chopped carrot
  • 1 can (28 oz each) Hunt's® Crushed Tomatoes
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried dill weed
  • Dash cracked black pepper
  • Plain yogurt, optional

Nutrition Information

Total Fat
Serving Size: 6 servings (about 1 cup each)
View Complete Nutrition Information >


  1. Heat oil in large saucepan over medium-high heat until hot. Add onion and carrots; cook and stir 5 minutes.
  2. Add tomatoes, broth, sugar and dill. Bring to a boil. Reduce heat and simmer 10 minutes, or until vegetables are tender, stirring occasionally.
  3. Place portion of soup in blender or food processor container. Cover and blend until smooth. Repeat with remaining soup. Season to taste with pepper. Garnish each serving with yogurt, if desired.
Nutrition Information close
Amount per Serving
Calories 91  
  % Daily Value*
Total fat 2 g 4%
Saturated fat 0 g 2%
Cholesterol 0 MG 0%
Sodium 384 MG 16%
Carbohydrate 14 g 5%
Dietary fiber 4 g 16%
Sugars 7 g
Protein 3 g
Vitamin A   58%
Vitamin C   14%
Calcium   2%
Iron   8%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
1 Reviews for Tomato Dill Soup
Love this Leftovers I use to make a type of aspic. use soup as cold liquid. Add ground various greens that I freeze when llook gnarly adds some chopped cannedd children or shrimp and chill. pro veg and few calories.
Jul 14, 2012

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