an immersion blender, stand blender, or food processor
Go!
In a large nonreactive pot, melt 6 tablespoons of the butter over medium heat and sauté the onion and dill until onion is translucent, about 5 minutes.
Add tomatoes and broth, bring to a simmer, and remove from heat.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
Add the flour, stirring constantly with a wooden spoon for 3 minutes without browning.
Add the cream and half & half and bring to a boil, stirring occasionally.
Reduce the heat to medium-low and simmer for 15 minutes.
Stir in the parsley and honey.
Remove from the heat.
Using an immersion blender, stand blender, or food processor, purée the cream mixture with the tomato – broth mixture [in batches, if necessary].
Return the blended soup to the same pot, reheat over low heat, and season with salt and pepper.
To serve, ladle into warmed shallow soup bowls and garnish with dill.
