Tomato Soup with Dill

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This tomato soup is so easy to make! About 90% of Tomato soups are made with 4 Cups of heavy whipping cream and 6 plus Tbsp of sugar! It is so unnecessary to do that!

What You Will Need:

2 Cans Tomato Paste

4 Cups Milk

4 Cloves of Garlic, minced

4 Tbsp Dried Dill

Salt and pepper to taste

*Directions

Set up your Mis en Place 🙂 Don’t forget the music.

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In a pot on the stove set to medium high heat add the garlic. If you need to, add a touch of chicken stock to the bottom of the pot to prevent the garlic from sticking.

Once the garlic has started to release its beautiful aroma, add the remaining ingredients and stir well.

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Bring the soup to a simmer then set the temperature to a medium low setting and stir constantly for 10 minutes. You must continuously stir so you wont scald the milk.

Add in the salt and pepper to taste. Remember to add a little at a time because once it’s in there you can’t take it out.

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*Makes 5 servings:

205 cal, 8 G fat, 25 G carb, 4 G fiber, 10 G pro, 19 G sugar

*Extra: If you like your tomato soup on the sweeter side, simply add in a pinch of sugar at a time to your own bowl. If you really like to use the heavy whipping cream swap out 1 cup of milk for 1 cup of cream. I promise it’s fantastic just the way it is.

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