Simple tomato soup with dill

I bought a HUGE can of tomato puree at Costco and didn't want to make that much marinara sauce, so I decided to make a simple, homestyle tomato soup for lunches this week. We ate it with grilled cheese sandwiches on homemade oatmeal bread - I made them with havarti and cheddar and added sliced farmer's market tomatoes, avocado slices, and radish sprouts. Even the baby loved it!

This recipe is simple to make, quick, and delicious (as well as cheap - and it's all things I keep on hand all the time.) You can do it with pretty much any fresh herb that strikes your fancy - our dill needed to be cut back or I would have used basil, but rosemary would have been wonderful too!

2 tbs butter
1 onion, minced
1 carrot, in very small dice
1 rib celery, minced
4 cups chicken stock
3 cups tomato puree (fresh or canned; if fresh, strain to remove seeds)
1 tsp baking soda
1 tsp sugar
1 cup half and half
4 tbs minced fresh dill (or herb of your choice)

Cook down the veggies in the butter over medium heat until they're very soft and translucent, about 8 minutes or so. Add the chicken stock and tomato and simmer for about 20 minutes, then add the baking soda and sugar. Stir till the baking soda stops foaming, then blend with an immersion blender till vegetables are smooth. Add dill and half and half and bring back to a simmer. (It's even better after reheating the next day!)

Also made a fruit tart with leftover pate brisee and some peaches and raspberries from the in-laws' garden. It's chillin in the fridge right now. Pastry cream is a way smaller pain in the ass than I'd thought - it's no harder than pudding. (But a little less delicious, to be honest. It's a bit eggy for my taste.) Hopefully the fruit will make it more interesting.

Am I supposed to do something with melted apricot or strawberry jam? I just have the fruit arranged on top of the pastry cream right now.....