Harira is Morocco’s deliciously fragrant tomato and lentil soup which is most often served during Ramadan to break the fast. It is simple to prepare but requ…
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Question by BlueLadyBlue R: Fresh tomato and dill soup recipe?
I love tomato soup with fresh tomatoes and dill but i lost my recipe..do you have one to share? Thanks
Best answer:
Answer by depp_lover
TOMATO – DILL SOUP
5-6 ripe tomatoes or 1 can tomatoes (28 oz.) cut into sm. pieces (I also add 1 sm. can tomato paste)
2-3 tbsp. sugar, sprinkle over tomato & set aside
4 tbsp. butter, melted, add
2 tbsp. minced green onion, saute then add
2 tbsp. chopped parsley
1/4 c. fill chopped or 2 tbsp. dill weed
Salt & pepper to taste
Optional Spices:
1 tsp. minced garlic
1 tsp. sweet basil
1 tsp. chili seasoning
1/2 tsp. cayenne
Cover above and cook 10 minutes on medium heat. Add 4 cups chicken stock – simmer 30 minutes.
Whip with wire whip, 4 cups milk and 4 tablespoons flour. Slowly pour flour and milk into soup, stirring slowly and simmer. Add 1 cup sour cream minus 2 tablespoons. (Save 2 tablespoons for dumplings.)
DUMPLINGS:
2 tbsp. sour cream
1 egg
1/2 c. flour
1 tsp. salt
Pinch of pepper
Mix and drop dumplings by level tap into soup – boil gently until dumplings come to top.
To serve: Put 1 spoonful sour cream in each bowl, then pour in soup. Add dumplings over top, sprinkle with dill.
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Never came accros recipe explained so well, especiallyin the beginning you have everyhthing together, and you explain waht it is, so helpfull thx a lot
hiiiiiiiiiiiiiiiiiii
but also samosa taste good
try it with Harira next time
and thank you for your video
Because sometimes that’s all people think about eating in Ramadan
Why do we have to say “No” to Samosas?
Titli, I wanted to let you know that I made this for dinner tonight and it was absolutely amazing. Thank you so much for this recipe!
I am making it right now. Smells fantastic! Jazaka Allah khayran.
Just had harira today for iftaar but we make it differently. One of the major differences is that instead of rice, we use spaghetti and also leave out the tomato puree [just use diced tomatoes]. I love it the way we make it but I would like to try it your way sometime.
SO SAY NO TO SAMOSAS! -throws the samosa down-
i have watched a lot of your soup videos and all of them seem to water my mouth. I think that I will want to try one of these one day.
Moroccans don’t use butter. And we use flower also. If you’re a vegan than you can leave the meet and use just other ingredients.
@thanhyen02 Just remove the meat.
LOL. “Say no to samosas!”. Looks good.
This looks tasty thanks for the recipe..I am sick of the samosa’s 😉
This is not how we make it in Morocco. But it might be delicious, I’ll try it next Ramadan.
Thanks
@thanhyen02 Maybe some more vegetables, or mushrooms.
thank you, i made it last week and put a full bowel of flower let me tell you that was really thick
You can use egg or flour to thicken the soup
how come you did not add some sort of flower, or it doesnt matter ? i think u add to make it thick
oh i dont know how to thank you , looks very yammi , its little bit diffirent , you should add around 2 tsp of flour mixed with water to make it thin , we use semen ( gharam ) in the end as well , but i am sure that your harira is very yamiiiiiiiiiiiiiiiiiii we eat it with dates or shebakia sweet , or boiled eggs sometimes
Those samosas must be really solid, you can hear the loud thud when it hits a surface.
it was really really delicious!!!
This was delicious! Another soup idea, Gazpacho? would love to see it!! thanks and keep on cookin’ <3
This was delicious! Another soup idea, Gazpacho? would love to see it!! thanks and keep on cookin’ <3
I made it today Titli and it turned out so well.
Thanks so much.
*Hands Titli a bowl of steaming soup*
Ingredients:
3/4 cup chopped onion
1/2 cup butter
1/4 cup flour
1 1/2 teaspoon salt
3/4 teaspoon dill seed
1 teaspoon dill weed
1/2 teaspoon white pepper
1 teaspoon oregano
4lbs diced tomatoes
3 cups chicken stock
1/4 cup chopped fresh parsley
1/2 cup cream
1/2 cup half & half
1/4 cup honey
Directions:
Saute onion in butter over medium heat until onion are clear. Add next 6 ingredients. Stir in tomatoes and chicken stock. Bring to a boil over medium high heat. Simmer 15 minutes.
Put mixture in a blender and puree. If you want tomato chunks in your soup only puree 1/2 the mixture. Return to pot.
Add parsley, honey, cream and half & half. Heat thoroughly. Serve with parmesan cheese and sprig of fresh dill if desired.
* Exported from MasterCook *
TOMATO DILL SOUP
1/8 cup Vegetable oil
1/2 tablespoon Butter
1 large Onion — chopped
10 milliliters Garlic — minced
4 large Tomatoes — peeled & chopped
1/4 cup Flour
1 tablespoon Tomato paste
3 cups Chicken broth — heated
1 cup Heavy cream
Salt & pepper
1/2 cup Fresh dill — chopped
Heat oil & butter in large pan. Add onion and garlic and cook slowly
without browning. Chop tomatoes and add to pan when onions are
transparent. Cook quickly 5-6 minutes. Stir constantly. Add flour and
tomato paste and stir until smooth. Add broth a little at a time. Simmer
for 5-10 minutes. Puree. Add cream; salt and pepper and stir in dill
Cream of tomato and dill soup
2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh dill or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepper
In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, dill, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.