Roasted tomato bisque with dill
2
Points®
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
Carrots
4 medium, thinly sliced
Onion
1 large, diced
Kosher salt
2 tsp
Black pepper
¼ tsp, freshly ground
Sugar
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)
Dill
¼ cup(s), fresh, chopped
Chives
¼ cup(s), fresh, chopped
Instructions
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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