A delightful twist on the classic tomato soup, enhanced with the subtle flavors of fennel and dill, and finished with a creamy touch.
Melt the butter in a stockpot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion and fennel seed, cooking until the onion is soft.
Stir frequently to prevent sticking.
Incorporate the diced carrot and cook for another 3 minutes.
Dice the carrot finely for quicker cooking.
Pour in the chicken broth, plum tomatoes, diced tomatoes, and tomato paste.
Stir well to combine all ingredients.
Simmer the soup for 25 minutes, stirring occasionally.
Cover the pot to retain moisture.
Add the dill, heavy cream, and parmesan cheese, stirring to combine.
Taste and adjust seasoning if needed.
Blend the soup to your desired consistency.
Blend in batches if using a countertop blender.
Serve hot with a garnish of dill and a side of crusty bread.
Warm the bread slightly for an enhanced experience.
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