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A savory soup with a hint of dill – rich in flavor but not in calories or fat.
Prep Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings (about 1 cup each)


• 1 tablespoon extra virgin olive oil
• 1 cup chopped yellow onion
• 3/4 cup chopped carrot
• 1 can (28 oz each) Hunt’s® Crushed Tomatoes
• 1 can (14 oz each) reduced-sodium chicken broth
• 1 teaspoon granulated sugar
• 1 teaspoon dried dill weed
• Cracked black pepper
• Plain yogurt, optional

Heat oil in large saucepan over medium-high heat until hot.

Add onion and carrot; cook and stir 5 minutes.

Add tomatoes, broth, sugar and dill. Bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.

Place portion of soup in blender or food processor container.

Cover and blend until smooth.

Repeat with remaining soup.

Season to taste with pepper.

Garnish each serving with yogurt, if desired.

Recipe courtesy of Hunt’s Tomatoes (



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