Creamy Tomato Soup With Fennel And Dill
This is very tasty! For those who would love to taste a less sweet tomato soup, while losing none of the 'creaminess', this is it! i came across this while searching for something similar to atlanta bread company" tomato soup and have adapted it a bit to make it easier to prepare. This tastes even better than the $4 a cup stuff at the cafe if i do say so myself!! Enjoy. :)"
Steps
In a large stockpot , melt 2 tablespoons of butter over medium high-high heat.
Add chopped onion and fresh fennel along with 1 teaspoon salt and 1 / 2 teaspoon pepper.
If using fennel seed instead , add that now.
Saute onions until soft and slightly caramelized , about 5 minutes.
Add carrot and cook for an additional 3 minutes.
Pour in chicken broth.
Then add plum tomatoes , diced tomatoes , tomato paste , and 1 tablespoon of the parmesan cheese.
Using a wooden spoon , break up the plum tomatoes.
Add 1-2 teaspoons salt , and 1 / 2- 1 1 / 2 teaspoons pepper.
Bring to a boil then , reduce heat to simmer and cover.
Cook for 25-30 minutes , stirring every now and then to ensure even heat distribution.
Add the dill and heavy cream and stir to combine.
Add 1-2 tablespoons of remaining parmesan , and the remaining 1 tablespoon of butter.
Simmer for 10-15 minutes.
Adjust seasonings to taste.
Take soup off heat and carefully ! blend in food processor or with a stick blender.
P.
Ingredients
salted butter, onion, ground black pepper, kosher salt, fennel seed, carrot, chicken broth, plum tomatoes, diced tomatoes, tomato paste, parmesan cheese, fresh dill, heavy cream