By Chef Alli

Tomato Soup with Dill

tomato soup with dill


  • 1 Tbs. unsalted butter
  • 1 small yellow onion, diced 
  • 3/4 tsp. dried thyme 
  • 3 cloves garlic, crushed 
  • Pinch of red pepper flakes, optional
  • 28 oz. can crushed tomatoes, with juice 
  • 2 cups chicken broth 
  • 1/2 cup whipping cream cream
  • kosher salt and freshly ground black pepper, to taste 
  • Croutons, for garnishing soup 


In a large saucepan over medium heat, melt butter, then add the onions, garlic, and red pepper flakes; cook for approximately five minutes, or until the onions are softened. 

Add the crushed tomatoes and chicken broth; bring to a high simmer, then reduce the heat and cook the soup for 10 minutes. Using an immersion blender, process the soup until mostly smooth.

Stir in the whipping cream; season to taste with salt and pepper and serve at once, garnished with croutons. 

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to