Photo of Roasted tomato bisque with dill by WW

Roasted tomato bisque with dill

Points® value
Total Time
1 hr 3 min
18 min
45 min
Our version of classic tomato soup gets a major flavor boost by roasting the tomatoes and other veggies first. Try this with one of our lightened grilled cheese sandwiches for a hearty comfort food meal.


Canned diced tomatoes

56 oz, drained


4 medium, thinly sliced


1 large, diced

Kosher salt

2 tsp(s)

Black pepper

¼ pinch(es), freshly ground


1 tsp(s)

Unsalted butter

1 tbsp(s)

Minced garlic

1 tbsp(s)

Crushed red pepper flakes

½ tsp(s)

Canned crushed tomatoes

28 oz

Reduced-sodium chicken broth

2 cup(s)

Plain lowfat Greek yogurt

¼ cup(s)

Fresh dill

¼ cup(s), fresh, chopped


¼ cup(s), fresh, chopped


  1. Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. In a large bowl, toss together diced tomatoes, carrots, onion, salt, pepper and sugar; spread on prepared baking sheet and roast for 30 minutes.
  3. In a large nonstick soup pot, heat butter over medium heat. Add garlic and red pepper flakes; cook, stirring, 1 minute. Add sherry; stir and cook for 1 minute more. Add roasted vegetables, crushed tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in yogurt.
  4. Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). Stir in dill; serve garnished with chives. Yields about 1 cup per serving.