I haven’t always been a fan of tomato soup. All those early years, where I’d only take a bowl as “dip” for a grilled cheese sandwich…well, those years are behind me. It wasn’t until I was deep into adulthood that I tasted the offerings of a simmering pot of homemade tomato soup. But better late than never, because now that meal is something I look forward to, plan for, even crave.
My friend Jennifer introduced me to this Tomato Bisque recipe years ago, when she served this to celebrate a friend’s birthday.
This soup is rich and creamy, full of tomato flavor, and lightly sweetened with honey. It’s perfect with a buttery grilled cheese sandwich for dipping!
- ¾ cup unsalted butter
- 1½ cups chopped yellow onion
- 2 teaspoons dried dill seed
- 2½ teaspoons chopped fresh dill
- 2 teaspoons chopped fresh oregano
- ⅓ cup chopped fresh parsley
- 1 tablespoon Morton kosher salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 6 cups low sodium chicken stock
- 4 (14.5 ounce) cans diced tomatoes in juice
- 1 (6 ounce) can tomato paste
- ⅓ cup honey
- 2 cups heavy cream (or half & half, for a lighter soup)
- Set a large heavy pot (I use a 6.75 qt. Le Crueset, it's a perfect size) over medium heat. Melt the butter in the pot, then stir in the onion and sauté until transulecent, about 5-7 minutes.
- Reduce heat to low and stir in the dill seed, fresh dill, oregano, parsley, salt, and pepper. Cook for 2 minutes, or until herbs have wilted, stirring occasionally.
- Sprinkle the flour over the onion mixture and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
- Slowly pour chicken stock into the pot, whisking all the while to incorporate everything smoothly.
- Add tomatoes with their juices and tomato paste. Increase heat to medium and bring to a boil, stirring occasionally and scraping the bottom of the pot.
- Reduce heat to low, then stir in honey and cream. Stir occasionally for 5-10 minutes, or until soup is hot throughout. Do not let the soup boil with the cream, as it can curdle.
Slightly adapted from a tomato bisque recipe served by friend Jennifer Reinhard, originally from Savories Bistro in Stillwater, MN (closed in 2011).
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 75mgSodium: 638mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.