Tomato Dill Soup
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 6
Difficulty: easy
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
Dash cracked black pepper
Plain yogurt, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 17 mg | 2% |
Carbohydrate | 14 g | 5% |
Cholesterol | 0 | |
Total Fat | 2 g | 4% |
Iron | 2 mg | 8% |
Calories | 91 kcal | 5% |
Sodium | 384 mg | 16% |
Protein | 3 g | 7% |
Saturated Fat | 2% | |
Sugars | 7 g | 1% |
Vitamin C | 8 mg | 14% |
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.
Tomato Dill Soup