Photo of Cool and Creamy Tomato-Dill Soup by WW

Cool and Creamy 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 any meal.


Fresh tomato(es)

6 medium, cut into chunks (about 8 cups)

Fat free chicken broth

4 cup(s), reduced-sodium

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

Black pepper

¼ tsp

Low-fat buttermilk

2½ cup(s)


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 for 15 to 20 minutes, until onions are tender. Remove from heat; cool slightly.
  2. Using a slotted spoon, lift solids from pot and transfer to a food processor or blender (you'll need to do this in a few batches). Puree until smooth.
  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.