sunday’s soups… tomato dill
i LOVE tomato soup! it is my all-time favorite soup, hands down! i grew up eating campbell’s tomato, which i have to say… i still love! a great story about their soup involves a tomas story (my favorite kind). a few months ago we were having a “comfort food” kind of night and i made myself a grilled cheese and some tomato soup we had in the pantry. he said he didn’t like campbell’s tomato when i pulled it out, to which i was shocked! i quickly figured out why he hadn’t liked it in the past… he never put any liquid in when he cooked it!!! he just heated up what was in the can all by itself – a sodium and intense tomato flavor blast i’m sure!! needless to say, when he saw me put milk in he started laughing (although i was laughing a bit harder – with him, of course) and ended up liking it when he tried some of mine later that night.
one of my favorite versions of tomato soup is from a restaurant in covington, kentucky, called otto’s. they serve two of my favorite things year round – fried green tomatoes, and tomato dill soup. their soup is so fresh, has nice tomato-y chunks, and is just thick enough without being too heavy. i love the added twist of the dill – it just gives it a nice light flavor.
otto’s soup was my inspiration for this week, especially since tomas came home with a pluthera of tomatoes the other day after finding a market somewhere where he bought four or five bags full of produce for $25! i tell you, the boy can not resist low prices and sales. this soup was the perfect solution in ensuring the tomatoes were used before they all went bad (since of course my food thinking is centered around turkey day at this point). i forgot to get heavy cream at the store and knew the skim milk in the fridge wouldn’t cut it, so i improvised and used some honey & vanilla flavored yogurt instead, which actually turned out working quite well (and now it’s WAY healthier!)! curl up with a bowl of this and a nice gooey grilled cheese and revert back to your childhood for a meal!
5 roma tomatoes, quartered
4 “on the vine” tomatoes, cut into 4-6 pieces depending on the size
1 pint cherry tomatoes, halved
2 30oz cans crushed tomatoes
1/2 cup chopped basil
1/2 cup chopped dill
1 head garlic
1 sweet onion, roughly chopped
1/3 cup sugar
3 cups chicken stock
1 t dried thyme
1/4 cup vanilla-honey yogurt
preheat the oven to 450. place a piece of foil onto a baking sheet and place the tomatoes and onion on the tray. drizzle with olive oil and thyme, then generously salt & peper them. toss it all together to make sure everything is incorporated. next cut the garlic head in half horizontally. make a little foil pouch for the garlic and drizzle generously with olive oil. close up the pouch and put it in one corner of the baking sheet. put the sheet in the over for 45 minutes.
when the tomatoes are done roasting, put them into a stockpot with 1 can of the crushed tomatoes, the dill, basil, chicken stock and sugar. squeeze the roasted garlic out of the skins into the pot as well – be careful though, it will be super hot. mix well, then bring the mixture up to a simmer so allow all the flavors to meld together.
after about twenty minutes, puree with an immersion blender until it is pretty smooth. add in the second can of crushed tomatoes and the yogurt and mix well with a spoon to incorporate things. season with s&p to taste and enjoy!