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 TimePrep: 15 min. Cook: 25 min.
Makes5 servings (5 cups)
- 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
- 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 Facts1 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.
Originally published as Tomato Dill Bisque in Taste of Home August/September 1993