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



  1. 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.
  2. 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).
  3. 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.
  4. 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 crouton


By Catherine Newman

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