Photo of Roasted tomato bisque with dill by WW

Roasted tomato bisque with dill

Total Time
1 hr 3 min
18 min
45 min
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.


Cooking spray

4 spray(s)

Canned diced tomatoes

56 oz, drained


4 medium, thinly sliced


1 large, diced

Kosher salt

2 tsp

Black pepper

¼ tsp, freshly ground


1 tsp

Unsalted butter

1 Tbsp

Jarred 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 low fat Greek yogurt

¼ cup(s)


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.