Chilled Tomato-Dill Soup
2
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Naturally low-in-fat buttermilk gives this soup its creamy texture. Serve it as a refreshing side to a tuna sandwich or wrap.
Ingredients
Tomato
6 medium, cut into chunks (about 8 cups)
Fat-free reduced sodium chicken broth
4 cup(s)
Onion
3 large, cut into chunks (about 3 cups)
Canned tomato paste
¼ cup(s)
Garlic
3 clove(s), large, peeled
Table salt
1½ tsp(s)
Black pepper
¼ pinch(es)
1% low-fat buttermilk
2½ cup(s)
Fresh dill
⅓ cup(s), fresh, leaves, chopped (stems removed)
Instructions
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.
4
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