Tomato Dill Bisque with Roast Chicken

Prep Time: 10 min
Cook Time: 20 min
Serves: 8

Keep dinner stress-free and delicious with this warm and creamy soup. A prepared roast chicken saves loads of time and packs in flavour. This soup is ideal for late August nights.


1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2 cups (500 mL) onions, diced
2 cloves garlic, chopped
6 tomatoes, medium, chopped
2 cups (500 mL) low-sodium chicken broth
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) black pepper, freshly-ground
2 tsp (10 mL) sugar
1/2 cup (125 mL) light mayonnaise
1 cup (250 mL) plain yogurt, 1-2% MF
3 tbsp (45 mL) fresh dill, minced
2 cups (500 mL) skinless chicken, roasted, cut into strips
8 sprigs dill, for garnish


1 Heat olive oil and butter over medium-high heat in a soup pot. Add onions and garlic and sauté until softened.
2 Stir in tomatoes, chicken broth, salt, pepper, sugar and mayonnaise and heat through until tomatoes are tender. Puree with an emulsion blender or food processor.
3 Stir in yogurt and minced fresh dill.
4 To serve, ladle into soup bowls and top with strips of chicken. Garnish with a sprig of fresh dill.