This homemade Tomato Bisque recipe turns classic tomato soup into something extra special. It's beautifully creamy, with fresh herbs and lots of tomato goodness. Grab some cheesy bread or your favorite grilled cheese for the ultimate comfort food meal!
1½cupschopped yellow onion
2teaspoonsdried dill seed
2½teaspoonschopped fresh dillplus a bit more for garnish
2teaspoonschopped fresh oregano
⅓cupchopped fresh parsley
1tablespoonMorton kosher salt
6cupslow-sodium chicken broth
4(14.5 ounce) cans diced tomatoes in juice
1(6 ounce) can tomato paste
2cupsheavy creamor half & half, for a lighter soup
Set a large heavy pot over medium heat. Melt the butter in the pot, then stir in the onion and sauté until translucent, about 6-7 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 top and stir until all flour is absorbed. Cook 2 minutes, stirring occasionally.
Slowly pour chicken broth into the pot, whisking all the while to incorporate everything smoothly.
Stir in diced 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. Cook for 5-10 minutes, or until soup is hot throughout, stirring and scraping the bottom of the pot occasionally. Do not let the soup boil with the cream, as it can both scorch and curdle. Serve hot, with extra chopped fresh dill for garnishing individual bowls.
Slightly adapted from a tomato bisque recipe served by friend Jennifer Reinhard. Originally from Savories Bistro in Stillwater, MN (closed in 2011), where I enjoyed this soup for lunch many times with coworkers.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.