Roasted Tomato & Dill Bisque

This elevated version of classic tomato soup gets a major flavor boost by roasting the tomatoes and other veggies first. Try this paired with grilled sandwiches for a hearty comfort food dinner.

Prep:  5 minutes
Cook: 45 minutes
Yield: 6 Servings


  • 2 28 oz cans diced tomatoes, drained
  • 4 carrots, peeled and sliced thinly
  • 1 large onion, diced
  • 2 tsp kosher salt
  • ¼ tsp black pepper
  • 1 TB sugar
  • Cooking spray
  • 1 TB unsalted butter
  • 1 TB minced garlic
  • ½ tsp crushed red pepper
  • 2 TB dry sherry
  • 1 28 oz can crushed tomatoes
  • 2 cups reduced sodium chicken stock
  • ¼ cup Greek yogurt
  • ¼ cup chopped fresh dill


Preheat oven to 450 degrees.  Line a baking sheet with foil and coat with cooking spray. Toss together 2 cans diced tomatoes, carrot, and onion with salt, pepper, and sugar.  Spread on sheet and roast for 30 minutes.  Heat butter over medium heat in a large nonstick soup pot.  Add garlic and pepper flakes and sauté for 1 minute.  Add sherry and cook for an additional minute. Add roasted veggies, remaining can of tomatoes, and chicken stock.  Bring to a simmer and cook for 10 minutes for flavors to meld.  Add Greek yogurt and puree soup with an immersion blender or in a regular blender.  Serve topped with fresh dill.