Dill Tomato Soup

Dill Tomato Soup is rich, cozy, and full of fresh flavor with roasted tomatoes and fresh vegetables. The addition of dill gives this classic soup a bright, delicious twist.

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This post was last updated 3/2026.

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Shopping list:

• roma tomatoes
• olive oil
• salt
• black pepper
• butter
• carrot
• onion
• celery
• garlic
• seasoned salt
• crushed red pepper
• canned petite diced tomatoes
• vegetable broth
• sugar
• fresh dill

Dill Tomato Soup is one of those recipes that surprises you in the best way. I’m usually a classic basil with tomato soup kind of person, but the fresh dill takes this to a whole new level, so fresh, bright, and honestly pretty fantastic. It adds a unique flavor that pairs perfectly with the rich, roasted tomatoes and makes every spoonful stand out.

This soup combines oven roasted Roma tomatoes with canned tomatoes and a base of sautéed carrot, onion, celery, and garlic for a hearty, flavorful bowl. It’s great in the winter using store bought tomatoes, but it’s truly at its best in the summer when you can use fresh garden tomatoes and dill. I like to keep mine a little chunky for texture, but you can blend it smooth if you prefer. Serve with crackers, croutons, or crusty bread for dipping and you’ve got a cozy, comforting meal with a fresh twist.

If you love tomato based soups, then you'll want to try this Goulash Soup or Minestrone Soup!

Have some more fresh dill to use up? Check out my Creamy Dill Cucumber Salad or 5 Bean Salad!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, roast the tomatoes until they’re slightly caramelized, this adds depth and natural sweetness to the soup. Don’t skip peeling the skins after roasting, as it helps create a smoother texture. Try roasting the onion, carrot and celery with the tomatoes. Chop them in larger pieces so they roast evenly. When blending, leave it a little chunky for texture or go fully smooth depending on your preference.

• Fresh dill is key for the best flavor, but you could also use dried. If the soup is too thick, add a splash of broth to loosen it, and for a richer version, stir in a bit of cream or a pat of butter before serving. Use any flavor broth in place of vegetable broth or use any fresh herb instead of dill.

Our favorite kitchen equipment and supplies used with this recipe:

• Amazon Basics Enameled Cast Iron Dutch Oven
• Herb Scissors
• Ninja Immersion Blender and Whisk
• The Original Nessie Ladle
• Epicurean Kitchen Series Cutting Board
• Sheet Pan Set 

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

1 H & 10 M

Total time

1 H & 25 M

Dill Tomato Soup

This hearty tomato soup combines roasted tomatoes, vegetables, and fresh dill for a unique, comforting bowl. Perfect for dipping crusty bread or serving with your favorite sides.

Ingredients

• 2 pounds roma tomatoes, halved and seeded
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup diced carrots
• 1/4 cup diced onion
• 1/4 cup diced celery
• 2 cloves minced garlic
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon crushed red pepper
• 2- 14.5 ounce cans petite diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons sugar
• 1 heaping tablespoon chopped fresh dill
• chopped fresh dill for garnish, optional

Instructions

1. Preheat the oven to 400°F.
2. In a bowl, toss the roma tomatoes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.
3. Roast for 40–45 minutes, until the tomatoes are softened and slightly caramelized.
4. Remove from the oven and allow to cool slightly. Peel off the tomato skins and set aside the roasted tomatoes along with their juices.
5. In a large Dutch oven, melt the butter over medium heat. Add the carrot, onion, celery, garlic, seasoned salt, and crushed red pepper. Sauté for 4-5 minutes, stirring often, until the vegetables begin to soften.
6. Add the roasted tomatoes with their juices, diced tomatoes, broth, sugar, and dill. Increase the heat to medium-high and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 15-20 minutes, until the vegetables are tender.
8. Using an immersion blender, blend the soup until it reaches a thick, slightly chunky consistency.
9. Serve warm, garnished with chopped fresh dill.

Nutrition Facts

Calories

229

Fat

17 g

Sat. Fat

4 g

Carbs

19 g

Fiber

5 g

Net carbs

15 g

Sugar

12 g

Protein

3 g

Sodium

947 mg

Cholesterol

8 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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