Connect with Chef Alli

Tuesday, February 19, 2013

10 Minute Creamy Tomato Dill Soup

This recipe was taken from FRESH, a new cookbook written by Greg Fox of Topeka's Row House Restaurant.

28 oz. stewed tomatoes, pureed (can substitute crushed tomatoes as well)

¼ cup unsalted butter

1 bunch scallions, chopped

4 cloves garlic, minced

2 ribs celery, diced small

2 pinches kosher salt

1-2 tsp. granulated sugar

1-2 tsp. dried dill

2 cups whipping cream (I often substitute fat free half and half, using a cornstarch slurry to thicken with)
In a medium stock pot over medium heat, melt butter; add scallions, garlic and celery.  Cook aromatics for 1-2 minutes; add salt and sugar.  Stir in tomatoes and dill; whisk in cream and heat just until warmed throughout.
Now You're Cookin',
Chef Alli