Tomato Dill Bisque Recipe

Tomato Dill Bisque Recipe photo by Taste of Home

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My family really enjoys this soup when we make it from our garden tomatoes. When those tomatoes are plentiful, I make a big batch (without mayonnaise) and freeze it. Then we can enjoy it even after the garden is gone for the season.

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Tomato Dill Bisque Recipe

Prep: 15 min. Cook: 25 min.

Yield: 5 Servings

15 25 40

Ingredients

2 medium onions, chopped
1 garlic clove, minced
2 tablespoons butter
2 pounds tomatoes, peeled and chopped
1/2 cup water
1 chicken bouillon cube
1 teaspoon sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise, optional

Directions

In a large saucepan, saute onions and garlic in butter until tender. Add tomatoes, water, bouillon, sugar and seasonings. Cover and simmer 10 minutes or until tomatoes are tender. Remove from heat; cool slightly.
Place tomato mixture in a blender, cover and process until pureed. Return to saucepan. If creamy soup is desired, stir in mayonnaise. Cook and stir over low heat until heated through. Serve warm. Yield: 5 servings (5 cups).

Diabetic Exchanges: One serving (prepared with margarine and without mayonnaise) equals 2 vegetable, 1 fat; also, 108 calories, 572 mg sodium, 0 cholesterol, 14 gm carbohydrate, 3 gm protein, 5 gm fat.

Originally published as Tomato Dill Bisque in Taste of Home August/September 1993, p25