Roasted Tomato Bisque with Dill
- Total Time
- 1:03
- Prep
- 0:18
- Cook
- 0:45
- Serves
- 6
- Difficulty
- Easy
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.
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cooking spray4 spray(s)
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canned diced tomatoes56 oz, drained
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uncooked carrot(s)4 medium, thinly sliced
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uncooked onion(s)1 large, diced
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kosher salt2 tsp
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black pepper¼ tsp, freshly ground
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sugar1 tsp
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unsalted butter1 Tbsp
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minced garlic1 Tbsp
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crushed red pepper flakes½ tsp
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fino sherry2 Tbsp
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canned crushed tomatoes28 oz
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reduced-sodium chicken broth2 cup(s)
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plain low fat Greek yogurt¼ cup(s)
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dill¼ cup(s), fresh, chopped
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chives¼ cup(s), fresh, chopped
- 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.