Cream of Tomato Soup with Dill
Canned tomatoes and broth do all the work for you in this delicious, ridiculously easy bisque. Try substituting basil for the dill for a completely different and equally delicious variation -- or stir in a handful of grated cheddar to up the richness.
Active time: 10 minutes
Total time: 40 minutes
Yield: Serves 8
1 tablespoon each olive oil and butter
1 onion, chopped
1 teaspoon kosher salt (or half as much table salt)
Freshly ground pepper
3 tablespoons white rice
1 28-ounce can concentrated crushed tomatoes
1 1-quart box chicken broth
2 tablespoons sugar
1 cup heavy cream or evaporated milk
2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
Sour cream, dill, and buttered toast for garnish
- In a soup pot over medium-low heat, heat the butter and oil, then sauté the onion and salt gently until tender and translucent, 5-7 minutes. Add pepper to taste, along with the rice, tomatoes, broth, and sugar, then bring to a boil, covered over high heat. Lower the heat and simmer, covered, for 20 minutes.
- Turn off the heat, add the cream or evaporated milk, and use a stick blender to blend the soup completely smooth (alternately, puree it in batches in a blender, using extreme caution).
- Stir the dill into the soup and simmer very gently, covered, for 10 more minutes. Taste the finished soup for salt and sugar, and add more if needed.
- Cut buttered toast into small cubes for garnish, then serve the soup, garnishing each bowl with a dollop of sour cream, a sprig of deal, and a handful of croutons.