In 30 minutes, you can have this, creamy tomato basil bisque recipe to warm you from the inside out for those chilly days. You can use fresh or canned tomatoes, roasted or regular.
In a medium-large soup pot, saute onion in melted butter over medium heat. Once translucent and starting to brown, stir in flour, cooking until golden, about 1-2 minutes. Stir in salt, pepper, dill*, oregano, and thyme, stirring for a minute to bloom the herbs.
Add tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add fresh parsley (and fresh basil or dill if using instead of dried) and honey, stirring until combined, then slowly whisk in cream and half and half until smooth.
For chunkier tomato bisque, use an immersion blender or blender and only blend a portion of the soup. For a silky, smooth tomato soup, blend in a high speed blender until silky smooth.
Delicious served with croutons and a garnish of dill, parsley or thyme and a swirl of creme fraiche, sour cream, plain Greek yogurt or coconut cream. And of course grilled cheese!
Notes
Vegetarian or Vegan Option | Use olive oil in place of butter, substitute vegetable broth for chicken broth, use coconut cream or plant-based heavy cream in place of half and half and cream. Use maple syrup or agave in place of honey. Gluten-Free Option | Replace flour with a good all-purpose gluten-free flour. Storage | Portion into serving sized containers in store in fridge up to 5 days. If freezing, I recommend that you wait to add the cream if possible. If after, the soup might curdle when reheated, but it is still edible.Reheating | Pour into small saucepan and reheat over low heat, stirring occasionally until warm. You may also microwave until warm. Serving Suggestions (Besides a grilled cheese sandwich of course)