Fresh Tomato-Dill Soup
15 min
35 min


2 tablespoons Land O Lakes® Butter

1/2 cup leek, sliced

1/4 teaspoon finely chopped fresh garlic

3 cups chopped tomatoes

2 teaspoons sugar

Dash pepper

1 cup milk

1 (10 3/4-ounce) can condensed cream of mushroom soup

2 tablespoons chopped fresh dill

Fresh dill sprigs, if desired

How to make

  1. STEP 1

    Melt butter in 2-quart saucepan until sizzling; add leek and garlic. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until leek is softened. Stir in tomatoes, sugar and pepper. Continue cooking 5-7 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 8-10 minutes or until tomatoes are tender.

  2. STEP 2

    Add milk, cream of mushroom soup and chopped dill. Continue cooking 3-5 minutes or until soup is heated through.

  3. STEP 3

    Garnish with fresh dill sprigs, if desired.

Tip #1

To prepare for lunches, divide mixture among 5 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through.


11Fat (mg)
15Cholesterol (mg)
580Sodium (mg)
17Carbohydrates (g)
2Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  February 13, 2011

Quite a shift from the usual tomato basil! This one is a keeper.

— says Katie
  November 05, 2010

This is the most amazing tomato soup recipe...the mushroom soup is definitely the magic ingredient (and not noticable to those that "think" they don't like mushrooms!).

— says Kathleen R.
  January 08, 2010

The Best Fresh Tomato-Dill soup, especially for tomato lovers!!!

— says Anastasia
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