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3 Point Tomato, Basil, & Dill Soup

Hello soup season!

One of the few reasons I love winter is that it’s soup season.

This 3 Point Tomato Basil Dill Soup will make you very happy. 

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A bowl of Weight Watchers WW Soup sits on top of a table with a golden spoon next to the bowl.

So, one time, my best friend called me over because she made some delicious tomato dill soup. 

That was back when we were in our 20’s and had very little responsibility.

I miss those days.

Sometimes. 

The soup she made was so good and I remember thinking that I had to make it on my own.

I craved that soup every time it would get just slightly chilly. 

Since that day, I have made that soup time and time again. 

That soup is delicious, but not exactly good for the hips. 

So a few weeks ago, I decided to make it again, but with a twist. 

I love tomato basil soup BUT I love tomato dill soup as well. 

Growing up, I was never really introduced to anything but canned tomato soup, and I didn’t like it. 

I can’t stand raw tomatoes but I do love this soup!

I’m also a big fan of marinara and spaghetti sauce as well. 

Strange? Maybe. 

Anyways, the first time I actually tried a different kind of tomato soup was about 10 years ago at a restaurant.

Their “soup of the day” was tomato dill and anything with dill always sounds good to me. 

That particular soup was delicious and my obsession began. 

So, when my friend said she made that soup, I was in!

We’ve been at home a lot, and I’ve had my hands full, so I haven’t been cooking up many new recipes. 

So when I was craving soup the other day, of course the tomato soup came into my head.

However, I wanted something easy and something that would fit my points budget. 

I have cut down the fat in this recipe, but you wouldn’t know it!

I’m really proud of this recipe. 

It does not sacrifice any taste for health!

A bowl of weight watchers ww tomato basil dill soup sits on a table with a golden spoon laying next to it.

The first step is to wash and cut the tomatoes in half. 

Drizzle a teaspoon of olive oil all over the tomatoes and sprinkle with salt and pepper. 

When drizzling the oil, it doesn’t take much because it spreads easily. 

Just make sure you aren’t using more than the one teaspoon so the points don’t change. 

You can also place the teaspoon of oil on a plate and dip each half into it for an easier method. 

After that, you roast the tomatoes in the oven for about an hour. 

You’ll know the tomatoes are ready because they will be sizzling and start to shrivel. 

You then start to sauté the onions, garlic, dill, basil, sugar, Roma tomatoes and crushed tomatoes in the pot with the butter and olive oil. 

You then add the chicken broth and let it simmer a bit. 

After it has all cooked down, you add the half and half and puree. 

I recommend using an emersion blender. 

If you don’t have an emersion blender, you can use a regular blender, but you have to be really careful doing that with hot food. 

Too many times I have burned my hands or splattered piping hot soup bits on my body trying to puree in a blender. 

If you don’t have an emersion blender, you can purchase the one I got for an inexpensive price here.

It comes with a whisk and that has come in handy for different recipes many times as well!

After you have blended the soup, you can top with whatever toppings you want, but you don’t need any. 

The soup is tasty enough without toppings. 

I have added croutons or cheese before.

If you add any toppings, make sure that you add those points to the meal. 

As with any tomato soup, a grilled cheese makes a great pairing for this soup as well. 

I would say that it takes about an hour total to make this soup, but a great deal of that time is spent roasting the tomatoes. 

I hope you enjoy this 3 point Tomato Basil Dill Soup!

Let me know how you like it!

THIS RECIPE IS 3 POINTS PER SERVING FOR WW PERSONAL POINTS™.

*** For the most accurate points count, enter this recipe into the W.W. app recipe builder. WW Personal Points™ is tailored to each individual, so your points values may be different. ***

SERVING SIZE IS 1 CUP.

This recipe makes 8 servings. 

Ingredients:

7-9 Roma Tomatos, cut in half

1 Tablespoon Regular Butter

3 Teaspoons Olive Oil

1 (28 oz) Can of Crushed Tomatoes (You can also use sauce, diced, or stewed)

2 Cups of this product

1 Medium Onion

2 Tablespoons of Dried Dill

1 1/2 Teaspoons of diced garlic

1 Cup Diced Basil

2 Teaspoons of White Sugar

1/2 Cup Half and Half

Salt and Pepper to Taste

Directions:

Preheat oven to 350 degrees. 

Wash and dry tomatoes. 

Cut each tomato in half. Place on baking sheet covered with tin foil.

Drizzle all halves with 1 teaspoon olive oil. Use only one teaspoon for all of the tomatoes total.

It may be easier to place the teaspoon of oil on a plate and dip each half in the oil. It doesn’t take much.

Sprinkle salt and pepper to your liking all over the tomato halves. 

Bake tomatoes at 375 degrees for about an hour. 

Remove tomatoes from oven and set aside. 

Add butter and 2 teaspoons of olive oil to a Dutch oven or soup pot. 

Once melted, sauté the onions and garlic over medium high heat. 

Add in the dill, basil, crushed tomatoes, and sugar. 

Bring to a boil and then lower to simmer. 

Simmer about 10-15 minutes, until aromatic. 

Add in the halved Roma tomatoes and broth. 

Simmer for 20-30 minutes. 

Stir in the half and half and use an immersion blender or regular blender to puree the soup. 

Serve immediately. 

Yield: 8

3 Point Tomato, Basil, & Dill Soup

A bowl of tomato soup sits on top of a cutting board with a golden spoon laying next to it.

This 3 point soup will have you amazed at how good healthy can taste.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour

Ingredients

  • 7-9 Roma Tomatoes, cut in half
  • 1 Tablespoon Regular Butter
  • 3 Teaspoons Olive Oil
  • 1 (28 oz) Can of Crushed Tomatoes (You can also use sauce, diced, or stewed)
  • 2 Cups Low Sodium Chicken Broth
  • 1 Medium Onion
  • 2 Tablespoons of Dried Dill
  • 1 1/2 Teaspoons of diced garlic
  • 1 Cup Diced Basil
  • 2 Teaspoons of White Sugar
  • 1/2 Cup Half and Half
  • Salt and Pepper to Taste

Instructions

Preheat oven to 350 degrees. 

Wash and dry tomatoes. 

Cut each tomato in half. Place on baking sheet covered with tin foil.

Drizzle all halves with 1 teaspoon olive oil. Use only one teaspoon for all of the tomatoes total.

It may be easier to place the teaspoon of oil on a plate and dip each half in the oil. It doesn't take much.

Sprinkle salt and pepper to your liking all over the tomato halves. 

Bake tomatoes at 375 degrees for about an hour. 

Remove tomatoes from oven and set aside. 

Add butter and 2 teaspoons of olive oil to a Dutch oven or soup pot. 

Once melted, sauté the onions and garlic over medium high heat. 

Add in the dill, basil, crushed tomatoes, and sugar. 

Bring to a boil and then lower to simmer. 

Simmer about 10-15 minutes, until aromatic. 

Add in the halved Roma tomatoes and broth. 

Simmer for 20-30 minutes. 

Stir in the half and half and use an immersion blender or regular blender to puree the soup. 

Serve immediately. 

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 86Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 109mgCarbohydrates 8gFiber 1gSugar 5gProtein 3g

 

 

 

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Monday 27th of May 2024

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