Tomato Dill Soup
A savory soup with a hint of dill -- rich in flavor but not in calories or fat
PREP TIME 20 minutes
COOK TIME 30 minutes
6 servings (about 1 cup each)
|1||can (14 oz each) reduced-sodium chicken broth|
|3/4||Cup chopped carrot|
|1||can (28 oz each) Hunt's® Crushed Tomatoes|
|1||Tablespoon extra virgin olive oil|
|1||Cup chopped yellow onion (1 cup = about 1 large onion)|
|1||*serving Plain yogurt, optional|
|1||Teaspoon dried dill weed|
|Cracked black pepper to taste|
|1||Teaspoon granulated sugar|
- Heat oil in large saucepan over medium-high heat until hot. Add onion and carrots; cook and stir 5 minutes.
- Add tomatoes, broth, sugar and dill. Bring to a boil. Reduce heat and simmer 10 minutes, or until vegetables are tender, stirring occasionally.
- 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.
|Serving Size:||about 1 cup|
|Total Fat||2.3 g|
|Saturated Fat||.3 g|
|Dietary Fiber||4 g|
|Vitamin A||2682.2 iu|
|Vitamin C||11.7 mg|
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