Roasted Tomato Bisque with Dill

Ingredients

• 4 spray(s) cooking spray
• 56 oz canned diced tomatoes, drained
• 4 medium uncooked carrot(s), thinly sliced
• 1 large uncooked onion(s), diced
• 2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1 tsp sugar
• 1 Tbsp unsalted butter
• 1 Tbsp minced garlic
• 1/2 tsp crushed red pepper flakes
• 2 Tbsp fino sherry
• 28 oz canned crushed tomatoes
• 2 cup(s) reduced-sodium chicken broth
• 1/4 cup(s) plain low fat Greek yogurt
• 1/4 cup(s) dill, fresh, chopped
• 1/4 cup(s) chives, 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.

Notes

Yields about 1 cup per serving.