Tomato Dill Soup

Recipe View 2 mins In a medium saucepan, melt the butter over medium heat. (2 minutes)

Recipe View 7 mins Add the chopped onion and minced garlic and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown the garlic.

Recipe View 3 mins Pour in the canned diced tomatoes (with juice) and condensed chicken broth. Stir in the dill weed (or fresh dill), salt, pepper, and bay leaf.

Recipe View 45 mins Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes to allow the flavors to meld together beautifully. (45 minutes)

Recipe View 1 mins Remove the saucepan from the heat and carefully discard the bay leaf.

Recipe View 2 mins Using an immersion blender, purée the soup directly in the saucepan until smooth and creamy. Alternatively, transfer the soup in small batches to a regular blender and purée until smooth. Be cautious when blending hot liquids.

Recipe View 1 mins Taste and adjust the seasoning as needed. Add more salt and pepper to your preference.

Recipe View 1 mins Serve the soup immediately while hot, or chill in the refrigerator and serve cold. Garnish with a dollop of sour cream or Greek yogurt, if desired.