Tomato Dill Bisque Recipe

Directions for Tomato Dill Bisque

1. 1

   Prepare the Base

   In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

2. 2

   Add Tomatoes and Broth

   Stir in the canned crushed tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.

3. 3

   Blend the Soup

   Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave some chunks.

4. 4

   Add Dill and Cream

   Stir in the chopped fresh dill, heavy cream, salt, and black pepper. Allow to simmer for another 5 minutes. Adjust seasoning to taste.

5. 5

   Make the Croutons

   In a separate skillet, melt the butter over medium heat. Add the cubed sourdough bread and sauté until golden brown and crispy. Remove from heat.

6. 6

   Serve

   Ladle the bisque into bowls and top with crispy sourdough croutons. Enjoy your creamy tomato dill bisque!