Join now & get access to 8,000+ healthy, delicious recipes

Roasted tomato bisque with dill

Name: Roasted tomato bisque with dill
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 servings
Ingredients: 4 spray(s) cooking spray; 56 oz canned diced tomatoes drained; 4 medium uncooked carrot(s) thinly sliced; 1 large uncooked onion(s) diced; 2 tsp kosher salt; 0.25 tsp black pepper freshly ground; 1 tsp sugar; 1 Tbsp unsalted butter; 1 Tbsp minced garlic; 0.5 tsp crushed red pepper flakes; 2 Tbsp fino sherry; 28 oz canned crushed tomatoes; 2 cup(s) reduced-sodium chicken broth; 0.25 cup(s) plain lowfat Greek yogurt; 0.25 cup(s) dill fresh, chopped; 0.25 cup(s) chives fresh, chopped

Smartpoints value per serving

Total Time

1 hr 3 min

Prep

18 min

Cook

45 min

Serves

Difficulty

Easy

Our version of classic tomato soup gets a major flavor boost by roasting the key vegetables. The brilliant shortcut of draining a can of diced tomatoes for the roasty base, cuts out the time-consuming step of peeling and dicing fresh tomatoes. A total time on just one hour gets this recipe a ticket to weeknight dinners in addition to weekend lunch. Adding the hint of butter at the end provides a richness to the vegetables. Stirring in the yogurt brings a cool zing to brighten the flavors. Try this with one of our lightened grilled cheese sandwiches for a hearty comfort food meal. Change out the dill for rosemary or thyme to change the flavor profile.

Ingredients

cooking spray

4 spray(s)

canned diced tomatoes

56 oz, drained

uncooked carrot(s)

4 medium, thinly sliced

uncooked onion(s)

1 large, diced

kosher salt

2 tsp

black pepper

¼ tsp, freshly ground

sugar

1 tsp

unsalted butter

1 Tbsp

minced garlic

1 Tbsp

crushed red pepper flakes

½ tsp

fino sherry

2 Tbsp

canned crushed tomatoes

28 oz

reduced-sodium chicken broth

2 cup(s)

plain lowfat Greek yogurt

¼ cup(s)

dill

¼ cup(s), fresh, chopped

chives

¼ cup(s), fresh, chopped

Instructions

Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with cooking spray.
In a large bowl, toss together diced tomatoes, carrots, onion, salt, pepper and sugar; spread on prepared baking sheet and roast for 30 minutes.
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.
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.

A happier, healthier you starts here

Join Today