Tomato Dill Bisque Recipe

4 1 1
Tomato Dill Bisque Recipe
Tomato Dill Bisque Recipe photo by Taste of Home
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Tomato Dill Bisque Recipe

Read Reviews
4 1 1
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

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

Nutritional Facts

1 cup: 108 calories, 5g fat (0 saturated fat), 0 cholesterol, 572mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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).
Originally published as Tomato Dill Bisque in Taste of Home August/September 1993, p25

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AfterAgnesDowner User ID: 7584816 239222
Reviewed Dec. 12, 2015

"made with very ripe red garden tomatoes. very good. 2012"

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