Dill Tomato Soup

So, something you may not know about me is I’m a little obsessed with Tomato Soup. During college, I consumed a can of soup for lunch and dinner every day. I basically was a tomato.

Canned soup is easy, but packed with sodium…which is not the best for you. Check out pinterest, if you don’t believe me. I wanted to eat healthier, but the thought of making my own, fresh tomato soup, tough appealing, seemed daunting.

However, this recipe is simple, takes maybe 15 minutes total and you get buckets of earthy, spicy, homemade tomato soup. The Dill really brings out a rusticflavor that’s spicy but still sweet.

For bulk tomatoes, check out local farms or farmer’s markets. This batch isbrought to you by Burkholder’s Farm Market, located in Kutztown, PA. If you’ve never been, I implore you to go. It’s cute, affordable, and supporting your local businesses services your community far more. 😉

Alright! to the recipe!

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Serves 4-5

Ingredients:

• 6 large beefsteak tomatoes
• 1 can of tomato paste
• 2 TBSP Ghee
• 2 TBSP Chopped Garlic
• 1/2 TBSP Cracked Pepper
• 2 TBSP Dill
• 1 TSP Cilantro
• 1 TSP Basil
• Pinch of salt for taste

Directions:

First, Let’s Blanch those to’maters

1. Bring 2 cups of water to boil in a medium saucepan
2. Slice a small ‘x’ on the bottom of your tomatoes, just deep enough to cut the skin (as pictured above)
3. Once the water is boiling, add the tomatoes and let them sit in the boiling water for 2minutes
4. If needed, roll tomatoes over so their exposed sides can spend some time soaking in the boiling water
5. Remove tomatoes from boiling water and peel their skin off
6. Dump the boiling water and voila! Blanched Tomatoes 😉

Now, Soup is on!

1. Blend your blanched tomatoes and tomato paste in a blender until liquified. Don’t be alarmed by the rose pink color.
2. In a large saucepan, set the heat to medium and add 2 tbsp of the (or other oil base)
3. Once ghee is melted, add the garlic and 1 tbsp of dillLet this sizzle until aromatic (about 2 minutes)
4. Add your liquified tomato to the saucepan and bring to a rolling boil
5. Add the remaining tbsp of dill, cilantro, basil, and cracked pepper to the soup
6. Once the soup is boiling, reduce heat to medium and continue stirring consistently for about 10-12 minutes.
7. The soup is done, once the pink color subsides and you have a warm, deep red soup
8. Either serve warm or chill and have a nice gazpacho later