Easy Tomato Soup with Dill

Tomato/dill soup with cheddar/onion/apple panini  

Understatement of the day:  change is hard.

Right now, I'm trying to make a major change in my life.  My motivation is part desire, part necessity.  It's taking everything I have: attention, emotional energy, and time.  Actually, it's taking MORE time than I technically have.  But while there are costs associated with this effort, I'm hoping for a big pay-off ... that I come out the other side a better, happier, more productive person.

That's worth some effort and risk, right?

Still, it's hard.  I'm drawing support from many friends, but I'm particularly drawing inspiration from a wonderful member of the mystery-loving community.  Lori Cimino, friend to many of us here in the Kitchen, has recently made a big, brave change in her life.  She's been sharing her updates with us all on Facebook, and her dedication is incredible.

One of the sacrifices Lori has made in the name of improving her life is limiting herself to a largely liquid diet for a while.

I've been similarly limited on several occasions (thank you, Mr. Dentist!), and the two foods that have sustained me through those days are mashed potatoes and tomato soup.

Ah, tomato soup.  I grew up eating the condensed stuff out of the can, mixed with skim milk, with crushed up saltines mixed in.  Yum, right?

Actually, yes.  I still love that stuff.  But sometimes I want a more grown up, refined tomato soup.  This one is incredibly tasty, incredibly easy, and can be eaten either hot or cold.  Added bonus?  No chewing required!

Use GOOD tomatoes

Easy Tomato Soup with Dill

2 Tbs. olive oil
1 bunch of leeks (white and light green parts), sliced
2 - 28 oz. cans high quality diced tomatoes
2 c. vegetable broth
2 Tbs. dried dill
1/2 tsp. cayenne pepper
2 tsp. sugar

1/2 c. light sour cream
freshly ground black pepper

Heat oil in a large saucepan over medium heat.  Add leeks and saute until soft (about 10 minutes).  Add tomatoes, broth, dill, cayenne, and sugar.  Bring to a boil, then reduce heat and simmer (uncovered) for 30 minutes.

Sugar, cayenne and dill make for a sassy soup!

Working in batches, puree soup in a food processor or blender, returning batches to pot as you finish.  Stir in sour cream.  Do NOT bring the soup back to a boil.

Serve topped with freshly ground black pepper.

[I confess, when I made this last, I had it with a sandwich:  a sourdough bread, sharp cheddar, caramelized onions, thin apple slices, all toasted in the toaster oven ...]


What about you ... are you in the midst of a big change?  What's helping you get through it?

~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!