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 tomatoes and other veggies first. Try this with one of our lightened grilled cheese sandwiches for a hearty comfort food meal.


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


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)


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.

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