Rich with the flavours of dill and tomatoes.
I’m not exactly sure when my infatuation with soup really started. It’s not something I remember eating a lot of as a kid, although we certainly had it from time to time. Habitant’s Pea Soup from a can comes to mind, always enriched with some extra frozen vegetables, and good old Campbell’s Tomato soup, too.
One other kind of soup sticks out in my mind. My mom loves to tell the story of how when I was about four, I would come home from the babysitter’s and rave about how she made “the best soup in the world”. I really wanted my mom to get the recipe but I couldn’t tell her what kind of soup it was... When she finally asked the babysitter about it, she sheepishly admitted that it was Campbell’s Tomato Rice Soup, from a can. That soup just happens to be one of my son’s favourites, too!
These days, I prefer to make homemade soups rather than open a can (although there are definitely days when nothing but Campbell’s Tomato Soup and a grilled cheese will do!)
I made a lot of homemade soups after I became a mom, since I needed to cook for both of us and I wanted something healthy as well as tasty and easy. Soup fit the bill - always comforting and always good. I also love how budget-friendly it is. For me, there is something innately satisfying about taking a few simple ingredients (or perhaps using up some veggies that have been accumulating in the fridge) and turning them into something else entirely. Soup is a great way to stretch your food dollars, too.
This soup is another family favourite that I’ve been making for years, and your house will smell heavenly while it's cooking. This is the creation of my son’s grandfather, John Acheson, who is an excellent cook in his own right, and it is totally delicious. You can use what you have on hand, and this recipe will still turn out wonderfully. If I have a few extra green onions to use up, I put them in, or if I only have a yellow onion, I’ll use that. Leeks also work really well. The dill, tomatoes and garlic are what make it so good, so don’t skimp on those - they are non-negotiable!
John's Red Soup
A rich and delicious tomato dill soup.
Recipe shared with permission from John Acheson. (Thank you so much, John!)
Yield: 6-8 servings
1 tbsp butter
3 gloves garlic, smashed
3-4 green onions, chopped fine
1-2 stalks celery, chopped fine
3-4 carrots, chopped fine
1-2 28 oz. cans good quality diced tomatoes (I always use 2)
4-5 cups (1-2 cans chicken broth)
Salt & pepper to taste
Dried parsley
1-2 tbsp fresh dill
1 half -1 full 250 g pkg cream cheese (optional)
More fresh dill
Add the butter and olive oil to a large pot and heat. Once melted, add the chopped onion and cook until translucent. Add the smashed garlic and cook for 1 minute longer. Next, add the chopped celery and carrots and cook for 5- 10 minutes longer, until soft.
Add the tomatoes and chicken stock along with the dill, parsley and salt & pepper to taste. Bring to a boil and then simmer for at least an hour until the vegetables are really soft.
Puree using a hand blender or a regular blender. Return to the pot and add ½ - 1 full block of cream cheese. (Note: I often make this without the cream cheese to avoid the extra calories, but it is delicious with it.) Stir and then blend some more.
You could also use light cream to thin the soup if you find it too thick. Top each bowl with fresh dill and serve. This soup can be simmered all day in the crock pot if you prefer.
Serving Suggestions
I love to serve it with my Cheesy Garlic Biscuits, but it's also good with cheese and crackers. Since it’s important that my Dad eat protein at each meal, I often serve it with salmon, ham or egg salad sandwiches.
Verdict
There was no coughing or choking on tonight’s supper, including the Cheesy Garlic Biscuits (recipe coming soon), which is pretty awesome. The biscuits never fail to please and go so, so well with this soup! My dad loves tomatoes so this soup is always appreciated.
Update
My son and I recently visited his grandparents and John served this soup. They are on a keto diet and added the full block of cream cheese to the soup. I had forgotten what an amazing addition to the soup that is, so give it a try!
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