Rich, creamy tomato soup with a hint of dill that takes an ordinary bowl of tomato soup to a whole new level.

Some of my favorite recipes have come from friends, and this tomato bisque is one of them. Our good friend Mandy and her family have been a big part of our lives, especially when our kids were young. Our children were the same ages, and we spent countless evenings together, sharing meals and conversation, watching the kids play, and enjoying the kind of friendship that makes everyday family life a little sweeter.

Mandy has been making this tomato bisque for years, and it’s always been a favorite. In fact, it’s one of those recipes my older kids will call home asking for.

If you love tomato soup, this recipe takes it to a whole new level. It’s rich, creamy, and full of flavor, but I think the ingredient that really makes it special is the dill. It gives the soup a little something unexpected that makes you want another bowl.

I’m notoriously bad at following recipes exactly. I tend to add a little of this or a little more of that, adjusting as I go. But I have to admit, this is one of those recipes that’s usually best when I simply follow the directions!

I love serving it with my crunchy garlic ciabatta bread or a warm garlic cheese bread. It’s the perfect combination for a cozy family dinner.

Mandy’s Creamy Tomato Bisque

Prep time: Approximately 15 minutes
Cook time: Approximately 30 minutes
Servings: One large pot
Equipment: Large soup pot, small skillet, whisk, optional immersion blender

Ingredients

For the soup

• ½ cup chopped onion
• 6 tablespoons butter
• 1 teaspoon dill seed
• 1½ teaspoons dried dill
• 1½ teaspoons dried oregano
• 4 cups canned crushed tomatoes
• 1 can condensed tomato soup
• 4 cups chicken stock

For the roux and creamy finish

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• ½ teaspoon black pepper
• 4 teaspoons honey
• 1¼ cups heavy cream
• ⅔ cup half-and-half

Instructions

1. Sauté the onions. In a large soup pot, melt 6 tablespoons of butter over medium heat. Add the chopped onion, dill seed, dried dill, and oregano. Cook, stirring occasionally, until the onions are soft and translucent.
2. Add the tomatoes and broth. Stir in the crushed tomatoes, condensed tomato soup, and chicken stock. Bring the mixture to a gentle simmer over medium heat.
3. Make the roux. In a small skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook until the mixture is smooth and the flour is cooked through, without letting it brown significantly.
4. Thicken the soup. Gradually whisk the roux into the tomato mixture until fully incorporated.
5. Season and simmer. Add the salt and pepper. Bring the soup to a gentle boil, stirring occasionally, then reduce the heat and simmer for about 15 minutes.
6. Finish the soup. Stir in the honey, heavy cream, and half-and-half. Continue heating gently until everything is warmed through.
7. Blend if desired. For an extra-smooth bisque, use an immersion blender directly in the pot until the soup reaches your preferred consistency. Take care when blending hot soup.

A Few Notes

Don’t skip the dill. It’s what makes this soup so special! The combination of tomato, cream, and dill gives it a flavor that’s different from your everyday tomato soup.

No dill seed? I rarely have dill seed in my spice cabinet, so I typically substitute additional dried dill. Start with a little extra and adjust to taste.

Make it smooth. I like to use an immersion blender to smooth out the soup. You can leave it a little more rustic if you prefer.

Good Food, Good Friends

There’s something special about recipes that are connected to memories with people you love. Every time I make this soup, I’m reminded of those years when our kids were young and our families spent so much time together. And now that our kids are older and asking for the recipe themselves, I love knowing that something as simple as a bowl of tomato soup has become part of their memories, too.

Gather. Connect. Cultivate.