Roasted tomato bisque with dill
2
Points®
Temps total: 1 h 3 min • Préparation: 18 min • Cuisson: 45 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Canned diced tomatoes
56 oz, drained
Carrots
4 medium, thinly sliced
Onion
1 large, diced
Kosher salt
2 tsp(s)
Black pepper
¼ pinch(es), freshly ground
Sugar
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
Chives
¼ cup(s), fresh, chopped
Instructions
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.
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