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. :)
Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
03Saute onions until soft and slightly caramelized, about 5 minutes.
04Add carrot and cook for an additional 3 minutes.
05Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
06Using a wooden spoon, break up the plum tomatoes.
07Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
08Bring to a boil then, reduce heat to simmer and cover.
09Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
10Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
11Simmer for 10-15 minutes.
12Adjust seasonings to taste.
13Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
14Process to desired consistency.
15Enjoy alone, or with crusty fresh bread.
16Yum! :).
17*** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.