Photo of Chilled tomato-dill soup by WW

Chilled tomato-dill soup

Points® value
Total Time
50 min
25 min
25 min
The cold soup highlights the best of summer’s produce. Naturally low-in-fat buttermilk gives this soup its creamy texture. Since it makes a large yield, plan to make it ahead and mix and match it with other items for quick and easy meals throughout the week. It’s the perfect solution for saving time in the kitchen and pulling together wholesome meals during a hectic week. Serve it as a refreshing side to a tuna sandwich or wrap one night and grilled chicken skewers on a different night—the options are endless! We love this soup with fresh dill, but you could also use fresh basil for an Italian-inspired option if you’d like.



6 medium, cut into chunks (about 8 cups)

Fat-free reduced sodium chicken broth

4 cup(s)


3 large, cut into chunks (about 3 cups)

Tomato paste

¼ cup(s)


3 clove(s), peeled

Table salt

1½ tsp

Black pepper

¼ tsp

1% 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 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.