Roasted Tomato Dill Soup with Lump Crab

Several months ago on one of my many trips up to the hills of South Carolina and North Carolina, I stopped at a little pub in Landrum, SC called the Hare and Hound for lunch.  There was tomato soup on the menu this particular day, amped up with fresh dill that was so incredibly good, I got a big container of it to take home and eat for dinner the same night.  Tomato soup is one of my favorites.  There are tons of things you can add to it or top it with to spice it up and it’s the perfect vehicle for dipping a cheesy grilled cheese into.  Nothing fancy, just pure comfort!

It’s freezing in South Carolina today, so I made my own version of the Hare and Hound’s tomato dill soup to keep me warm through this frigid weather we’re having.  I roasted the tomatoes to intensify their flavor and added a huge handful of fresh chopped dill.  Instead of stopping there, I threw a little mound of lump crap meat on top and mixed it in.  Absolutely delicious and warming from head to toe!

Roasted Tomato Dill Soup with Lump Crab

serves 8

5 small/medium tomatoes

1 29 oz can of tomato puree

1 medium onion, diced

4 cups of broth (I used veggie, but use chicken if you’d like)

1/2 cup chopped fresh dill

3 Tbsp olive oil

salt and pepper to taste

1 cup of fresh lump crab meat (optional)

Cut the tomatoes in half and place on a baking sheet.  Drizzle with one tablespoon of the olive oil and sprinkle with a little salt.  Roast in a 425 degree oven for 20 minutes.

While the tomatoes are roasting, heat up the remaining two tablespoons of olive oil over medium heat.  Cook the diced onion (with a sprinkle of salt) for about 7-10 minutes until they are tender and almost translucent.  When the onions are tender, pour in the tomato puree.  Add the roasted tomatoes.  Blend the soup with an emersion blender or in batches in a regular blender.  Return the pureed soup to the pot, add in the broth and fresh dill.  Add any salt or pepper to taste.

When the soup has been divided among serving bowls, top with about 2-3 tablespoons of the lump crab meat.

Store any left over soup in an airtight container for up to a week or freeze for up to 2 months.