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Tomato Dill Soup

Yield 6 servings (about 1 cup each)


  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped yellow onion (1 cup = about 1 large onion)
  • 3/4 cup chopped carrot
  • 1 can (28 oz each) Hunt's Crushed Tomatoes
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried dill weed
  • Cracked black pepper
  • Plain yogurt, optional

How to Make It

  1. Hands On: 20 minutes
    Total: 30 minutes

    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.