Simple Cream of Tomato Soup with Fresh Dill
2 tbs butter
1 onion, minced
1 carrot, in very small dice
1 rib celery, minced
4 cups chicken stock
3 cups tomato puree (fresh or canned; if fresh, strain to remove seeds)
1 tsp baking soda
1 tsp sugar
1 cup half and half
4 tbs minced fresh dill (or herb of your choice)
Cook down the veggies in the butter over medium heat until they're very soft and translucent, about 8 minutes or so. Add the chicken stock and tomato and simmer for about 20 minutes, then add the baking soda and sugar. Stir till the baking soda stops foaming, then blend with an immersion blender till vegetables are smooth. Add dill and half and half and bring back to a simmer.
This soup is very good the first day, but is even better after resting in the fridge overnight. Just reheat to a simmer before serving.
Pairs Well With
I bought a HUGE can of tomato puree at Costco and didn't want to make that much marinara sauce, so I decided to make a simple, homestyle tomato soup for lunches this week. We ate it with grilled cheese sandwiches on homemade oatmeal bread - I made them with havarti and cheddar and added sliced farmer's market tomatoes, avocado slices, and radish sprouts. Even the baby loved it!
This recipe is simple to make, quick, and delicious (as well as cheap - and it's all things I keep on hand all the time.) You can do it with pretty much any fresh herb that strikes your fancy - our dill needed to be cut back or I would have used basil, but rosemary would have been wonderful too!