I am looking forward to trying my other discoveries!
1/2 cup olive oil
1/2 cup onions, chopped
1-1/2 tsp dill weed
5 cups tomatoes, chopped
4 teaspoons honey
1-1/4 cups heavy cream
salt and pepper
In a large pot saute the onions and the dill weed in the olive oil about 5 minutes or until the onions are transparent. Add the tomatoes. Reduce the heat and simmer for about 15 minutes.
Add the honey and cream, and remove the pot from the heat. Using an immersion blender, carefully puree the bisque to a smooth consistency. Add salt and pepper to taste and serve hot.
This comes out super creamy. When I make this again, I will use 6 cups tomatoes and reduce the cream to 3/4 cup. We tried pairing it with a Tablas Creek Viognier and it was overpowered by the soup, so we recommend a white with a touch of RS like a Riesling or less delicate viognier for our white wine drinking occasions.