Photo of Chilled Tomato-Dill Soup by WW

Chilled Tomato-Dill Soup

PersonalPoints™ per serving
Total Time
50 min
25 min
25 min
Naturally low-in-fat buttermilk gives this soup its creamy texture. Serve it as a refreshing side to a tuna sandwich or wrap.


Fresh tomato(es)

6 medium, cut into chunks (about 8 cups)

Fat-free reduced sodium chicken broth

4 cup(s)

Uncooked onion(s)

3 large, cut into chunks (about 3 cups)

Canned tomato paste

¼ cup(s)

Garlic clove(s)

3 clove(s), large, peeled

Table salt

1½ tsp(s)

Black pepper

¼ pinch

Low-fat buttermilk

2½ cup(s)

Fresh dill

cup(s), fresh, leaves, chopped (stems removed)


  1. In a large pot, bring tomatoes, broth, onions, tomato paste, garlic, salt and pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer until onions are tender, about 15 to 20 minutes. Remove from heat; cool slightly.
  2. Puree soup in pot using an immersion blender. Or transfer soup to a food processor or blender and puree until smooth. (You'll need to do this in a few batches; be careful not to splatter hot liquid.)
  3. Pour pureed ingredients into a large bowl along with any liquid left in pot; stir in buttermilk and dill. Refrigerate until chilled (can be refrigerated for up to 5 days). Yields about 1 1/2 cups per serving.