Cafe Lily's Tomato-Dill Soup

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Cafe Lily's Tomato-Dill Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons extra-virgin olive oil, as needed

  • 1

    medium onion, diced

  • 3

    garlic cloves, minced

  • 1

    cup white wine (Pitillo recommends dry vermouth or pinot grigio)

  • 2

    (28-ounce) cans crushed tomatoes

  • 2

    (14½-ounce) reduced-sodium chicken broth

  • 1

    small bunch (about 10 sprigs) fresh thyme, tied into a little bundle

  • 5

    bay leaves

  • Kosher or sea salt

  • Coarse-ground black pepper

  • 1

    tablespoon chopped fresh dill, plus extra for garnish

Directions

In a stockpot over medium heat, add olive oil. Add onions and sauté for 4 to 5 minutes, or until softened. Add the garlic and sauté for 3 to 4 minutes. Do not brown the garlic. Add the wine, increase the heat and reduce by half. Add the tomatoes, chicken broth, thyme bundle and bay leaves and bring to a simmer. Cook gently for 20 to 30 minutes. Remove the thyme and bay leaves, season with salt and black pepper to taste and stir in the chopped dill. If desired, garnish with more fresh dill leaves, and serve.


Nutrition

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