Tomato Dill Bisque with Roast Chicken

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

Ingredients

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

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  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.

Helpful Tip

This bisque can be served warm or chilled. The bisque is best when tomatoes are in season but you can also substitute a 28 fl-oz (798 mL) can of diced tomatoes for the fresh.

Nutrition Info

Per 285 g serving Amount
Calories210
Protein16 g
Fat11 g
Saturated Fat3 g
Carbohydrate14 g
Fibre2 g
Sugar8 g
Cholesterol40 mg
Sodium340 mg
Per 285 g serving % Daily Value
Potassium16
Calcium8
Iron6
Vitamin A15
Vitamin C25
Vitamin B621
Vitamin B1219
Folate13
Zinc11

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