Tomato Dill Bisque with Roast Chicken

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.