Acclaimed chef Robin Selden shares her recipe for her comforting and delicious tomato dill soup. (Contributed by Chef Robin Selden)
Big on flavor and low on preparation, this meal makes it easy to enjoy a restaurant quality meal without a lot of effort.
In Robin's own words:
"Can be garnished with chopped chives, crème fraiche, or toasted croutons."
Four 28-oz cans diced tomatoes; strain and save the juice
1 stick salted butter
3 cups sweet onion, chopped
2 garlic cloves, chopped
1/3 bunch fresh dill, roughly chopped
4 cups vegetable stock
1 tsp allspice
1 tbsp orange zest
Sauté onions in butter over medium heat, stirring occasionally for 15-20 minutes. You want them translucent in color.
Add garlic and sauté for five minutes.
Add ½ dill, season with salt and pepper.
Add stock, tomatoes, and allspice.
Bring to a boil, reduce heat, and cook covered for 30 minutes on simmer.
Remove from heat and add orange zest and the remaining dill.
Cool uncovered for 15 minutes, stirring occasionally.
When soup is warm, put in a Cuisinart or large blender, in batches, to puree.
Add the rest of the chopped dill and serve.
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