
Roasted tomato bisque with dill
2
2
2
Smartpoints value per serving
Total Time
1 hr 3 min
Prep
18 min
Cook
45 min
Serves
6
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