Recipe of the week: Roasted Tomato & Dill Soup

Recipe of the week: Roasted Tomato & Dill Soup

Are we the only ones who cook with tomatoes on a daily basis? That must mean that tomato season has officially begun! Here's a delicious recipe from A Dash of Wholesome for you to try at home: Roasted Tomato & Dill Soup.

Prep Time: 25 minutes | Cook Time: 1h30 | Total Time: 1h55


  • 4 lbs. fresh tomatoes , mixed varieties
  • 5 medium whole garlic cloves , peeled
  • 2 large shallots , quartered
  • 2 tbsp. olive oil
  • 1 + 3-4 tbsp. maple syrup
  • 2 1/2 tsp. Himalayan pink salt
  • 2 1/2 cups vegetable broth
  • 1 can coconut milk
  • 3 tbsp. dill , very finely chopped
  • 1/2 tsp. pepper
  • 1/4 tsp. red pepper flakes


  1. Preheat your oven to 375F.
  2. Place the tomatoes, the whole garlic cloves and the shallots in a large baking dish (I used a 9x13 casserole pan). Drizzle over 2 tablespoons of olive oil and 1 tablespoon of maple syrup. Sprinkle over 1 teaspoon of sea salt and give everything a quick mix. I like to use my hands since the pan will be pretty full.
  3. Bake the tomatoes, garlic and shallots for an hour to an hour and 15 minutes. You are looking for the tomatoes to have cooked down quite a bit.
  4. Remove from oven and let cool for about 15 minutes.
  5. In a blender, place half of the tomato mixture and 1 ¼ cups of vegetable broth. Blend until perfectly smooth (about a minute). Repeat this step once more. Make sure to pour in all the juices from the pan as well. You don’t want to waste all that amazing flavour from the pan.
  6. Transfer the puréed tomatoes, garlic and shallot to a large saucepan. Add in the dill, coconut milk, maple syrup, sea salt, pepper, and chili flakes. Turn the heat up to medium-high and stir until combined. Taste the soup for seasoning.
  7. Let simmer for 15 minutes.
  8. Serve and enjoy!

For the complete recipe with instructions and pictures, click here!














*This recipe is not a creation of Ares Cuisine. This is a creation of A Dash of Wholesome.  


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