Recipe
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.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
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
Instructions
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.