Roasted Tomato Bisque with Dill

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Step 1

Preheat oven to 450ºF. Line a baking sheet with aluminum foil and coat with cooking spray.

Step 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.

Step 3

In a large nonstick soup pot, heat butter over medium heat. Add garlic and red pepper flaked; 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.

Step 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.