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Fresh Tomato-Dill Soup
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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.

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