Go Back
Print

Creamy Dill Vegetable Soup

Course Soup
Cuisine American

Ingredients

  • 6 tomatoes chopped 
  • olive oil
  • 7 tbsp butter divided
  • 1 onion chopped
  • 3 leeks thinly sliced
  • 1 tsp minced garlic
  • 10 red potatoes cut into bite-sized chunks
  • 4 large carrots sliced
  • 3 small crowns broccoli or 1 large head
  • 1 bunch collard greens stems removed & chopped
  • 1 bunch fresh dill
  • 8 cups vegetable broth or water
  • 2 cans white kidney beans rinsed & drained
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp flour
  • 4 cups whole milk or half & half

Instructions

  1. Line cookie sheet with foil; brush foil with olive oil. Spread tomatoes over pan & brush with oil; sprinkle with salt & pepper. Roast tomatoes at 400 degrees for 30 minutes; set aside.

  2. Melt 4 tablespoons butter in large stock pot over medium-high heat. Saute onions & leeks until tender, about 5 minutes. Add remaining vegetables; sauté additional 10 minutes over medium heat. Add more butter or olive oil if necessary.

  3. Add broth to vegetables; stir in roasted tomatoes and white beans. Bring to boil; reduce heat and simmer 30 minutes.

  4. Melt remaining 3 tablespoons butter in medium saucepan over medium heat. Whisk in flour to create roux; add milk & whisk continuously until milk begins to bubble and thicken. Reduce heat to low; stir in dill. Remove from heat. Add milk mixture to soup; bring just to boiling then reduce heat and simmer 15 minutes.