Creamy Tomato Soup With Fennel And Dill

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Ingredients for 6 servings

1 cup heavy cream

1 (28 ounce) can fire roasted diced tomatoes

1 cup diced carrot (matchstick cut carrots can be used)

1/4 cup chopped fresh dill

1-2 teaspoon ground black pepper

1 cup diced onion

3 cups chicken broth (College Inn is what I used)

2 (28 ounce) cans plum tomatoes , with juices

3 tablespoons salted butter

3 tablespoons tomato paste

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)

2-3 tablespoons parmesan cheese

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