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Tomato Dill Bisque

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.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    5 servings (5 cups)

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.
Nutrition 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.

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