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Roasted Tomato & Dill Bisque
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

This updated version of classic tomato soup gets a fantastic flavor boost from roasting the tomatoes and other veggies first. Pair it with grilled sandwiches for a hearty comfort food meal.

Course: Soups
Cuisine: American, Vegetarian
Servings: 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
  1. 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.

  2. 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. 

  3. 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.

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