Tomato Dill Soup...quick, easy & delicious!
2 medium carrots
1/2 medium onion
2 garlic cloves
1-2 TBSP olive oil
salt & pepper
bay leaf
1/4 tsp. crushed red pepper
1 tsp. agave syrup or honey
1 28 oz. can whole peeled tomatoes
3/4 c. vegetable stock or chicken stock
1/4 c. heavy cream
1-2 TBSP. fresh dill, chopped
Preheat oven to 350. Chop carrots, onions and garlic in large pieces. Toss in olive oil, salt & pepper and spread on a cookie sheet. Roast for about 15-20 minutes, stirring once or twice during cook time. You’re looking for light brown carmelization. Set aside. Heat 1 TBSP olive oil over medium heat in a medium saute pan. Add roasted veggies, bay leaf, stock, crushed red pepper and tomatoes and their juices. Mash tomatoes with a potato masher in the pan until broken into small pieces. Bring to a boil and then turn heat down and simmer 15 minutes. Turn heat off and let cool slightly. Remove bay leaf, puree soup with hand held immersion blender or in batches in a regular blender. Pour puree back in saute pan, over low heat, add heavy cream and fresh dill. Heat through, don’t let soup boil or cream will separate. Serve with an additional dill sprig on top. Grilled cheese sandwiches work great with this too. Enjoy!
