This Tomato Dill Soup is loaded with flavor from fresh herbs, pureed vegetables, and chicken broth. It’s a great anytime comfort soup that’s also filling and satisfying.

This sugar addict has to frequently stop and remind me that there’s more to life than sugar.  Wow…I really said that.  I really do like cooking and I really do cook, but I just have so…many recipes for sweets in my little pea brain recipe file that I want to share, and I will never have time to share all of them in this life. So I might as well put the sugar on hold for a minute and share a real food recipe.

I love a good homemade Tomato soup and I will have to say, this recipe is one of the best I’ve ever tried. Yes tried…I cannot take create for this delicious recipe.  This recipe comes from Sister Cats, a great little cafe in Townsend Tennessee.  The owner was nice enough to share this and a few other great recipes with my sisters when they visited her wonderful cafe.

This Tomato soup is full of flavor.  Of course, the main ingredient is tomatoes.  If you don’t have fresh tomatoes to use for this soup, I have a tip for using canned tomatoes…Red Gold tomatoes.  They are the best-canned tomatoes ever.  They taste like fresh-picked tomatoes and give this soup so much flavor. Chicken broth, chicken base, and some fresh herbs and vegetables finish off the flavor of this soup.  My friends, If you’re in the mood for some good Tomato soup, you must try this recipe.

Here’s how I made it…

I started by dicing up some fresh carrots, celery, and onion and adding them to a bowl with some minced garlic…

Then I chopped some fresh dill, basil, thyme, and tarragon and mixed them together in a small bowl. Note: you can use dried herbs instead, but I bought small packs of these fresh herbs for $1.50 each at my local Kroger store, and I froze what I didn’t use…


Next, I melted butter in a large soup pot and added chopped vegetables.  I  sautéed them until they were tender.


I let the mixture cool for about five minutes, then I added it to my blender and pureed the mixture and added it back to my pot off the heat while preparing my main ingredient, tomatoes.

Next comes the main ingredient, tomatoes.  I had used up all of my canned tomatoes from my garden, so I went with second best….Red Gold tomatoes.  They taste like fresh tomatoes packed in a can.  If you’re gonna make homemade Tomato soup, use the best tomatoes, with the most flavor.  After all, it is Tomato soup…

I added the tomatoes to my blender and pureed them…

Until they were nice and smooth.  I set them aside and went back to my pureed vegetables in my pot…

I added some flour to my pureed vegetables and mixed it over medium heat for about three minutes, long enough for the flour taste to cook out but do its magic.  It will thicken the soup after I add chicken broth and the tomatoes later…

Next, I added some chicken broth, chicken base, and my pureed tomatoes…

I mixed it and let it come to a boil over medium heat…then I reduced the heat and let it simmer for about 10 minutes…

I added my herbs, a tiny bit of sugar, salt & pepper, and some heavy whipping cream…

And I mixed everything together…

I heated the soup through while stirring slowly but constantly, but I didn’t let it return to a boil.  Once it was heated through, I removed it from the heat…

And I served it up hot with some big cheesy gooey grilled cheese sandwiches.  What more could you ask for on a cold winter day?  Make some of this wonderful Tomato Dill Soup today and warm your soul…


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Tomato Dill Soup

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50


This Tomato Dill Soup is loaded with flavor from fresh herbs, pureed vegetables, and chicken broth. It’s a great anytime comfort soup that’s also filling and satisfying.


Units Scale
  • 1 stick real butter, unsalted
  • 2 cups chopped sweet onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 teaspoons minced garlic
  • 1/4 cup all purpose flour
  • 5 cups tomato puree (use good quality canned tomatoes such as Red Gold), or use 9 cups of fresh tomatoes that have been peeled, seeded and chopped.
  • 3 cups chicken broth, homemade or low sodium canned
  • 2 tablespoons chicken base
  • 3 tablespoons fresh dill, chopped or 1 1/2 tablespoons dried
  • 1 1/2 teaspoons fresh basil, chopped or 3/4 teaspoon dried
  • 1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried
  • 1 1/2 teaspoons fresh tarragon, chopped or 3/4 teaspoon dried
  • 1 tablespoon sugar
  • 1 2/3 cups heavy whipping cream
  • salt and pepper to taste
  • Sour cream, optional
  • Grated fresh parmesan cheese, optional


  1. Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and minced garlic and saute until tender. Remove from heat and let cool for 3-4 minutes. Add to a blender or food processor and puree. Add back to the pot and return to medium heat. Add the flour and cook for about 3 minutes, stirring constantly.
  2. Add puree or fresh tomatoes, chicken broth and chicken base to the pot. Bring to a boil, stirring frequently. Reduce heat and simmer for about 10 minutes.
  3. Add dill, basil, thyme, tarragon, sugar and cream and heat through stirring slowly. Do NOT bring to a boil. As soon as soup is heated through, remove from heat. Taste and add more salt & pepper if desired.
  4. Serve hot in bowls. Add a dollop of sour cream or freshly grated parmesan cheese if desired.


  • If you do not have chicken base, substitute with 2 Chicken bouillon cubes.


  • Serving Size: 8