Recipe by chefdonatella
This is very tasty! For those who would love to taste a less sweet tomato soup, while losing none of the 'creaminess', this is it! I came across this while searching for something similar to "Atlanta Bread Company" tomato soup and have adapted it a bit to make it easier to prepare. This tastes even better than the $4 a cup stuff at the cafe if I do say so myself!! Enjoy. :)
Top Review by wingirl1999
This definitely tastes like the Atlanta Bread Company recipe. I did make some changes though:
I used olive oil to cook the onion instead of butter (and I didn't add butter later), 7 cups chopped fresh tomatoes instead of the canned plum, about 4 tsp dried dill instead of fresh, and 8 oz fat free cream cheese instead of heavy cream. Also, I would put less pepper than it called for next time. Wonderful recipe!
- 3 tablespoons salted butter
- 1 cup diced onion
- 1 -2 teaspoon ground black pepper
- 3 -4 teaspoons kosher salt (or more depending on your tastes)
- 1 tablespoon crushed fennel seed (should be like powder, I crushed it myself using a grinder, you can also use fresh fennel if availab)
- 1 cup diced carrot (matchstick cut carrots can be used)
- 3 cups chicken broth (College Inn is what I used)
- 2 (28 ounce) cans plum tomatoes, with juices
- 1 (28 ounce) canfire roasted diced tomatoes
- 3 tablespoons tomato paste
- 2 -3 tablespoons parmesan cheese
- 1⁄4 cup chopped fresh dill
- 1 cup heavy cream
Directions See How It's Made
- In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
- Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
- Saute onions until soft and slightly caramelized, about 5 minutes.
- Add carrot and cook for an additional 3 minutes.
- Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
- Using a wooden spoon, break up the plum tomatoes.
- Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
- Bring to a boil then, reduce heat to simmer and cover.
- Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
- Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
- Simmer for 10-15 minutes.
- Adjust seasonings to taste.
- Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
- Process to desired consistency.
- Enjoy alone, or with crusty fresh bread.
- Yum! :).
- *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.