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  • Hokz Gani

    Tomato Bisque Recipe Soups with butter, onion, carrots, celery, garlic, plum tomatoes, fat-free chicken broth, parsley, basil leaves, bay leaves, reduced-fat sour cream, parmigiano reggiano cheese

  • Dorothy Ritter

    Tomato Bisque Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 cups • Old Points: 2 pts • Points+: 3 pts Calories: 125.8 • Fat: 4.4 g • Protein: 4.5 g • Carb: 19.5 g • Fiber: 4.5 g 1 tbsp butter 1 medium onion 1 cup chopped carrots 1 celery stalk 3 cloves garlic 30 oz fresh plum tomatoes, peeled 32 oz fat free chicken broth, canned or homemade 3 sprigs parsley 10 basil leaves 2 bay leaves 2 tbsp reduced fat sour cream Parmigiano Reggiano for serving (optional) Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well. Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes. Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you). Ladle into bowls and top with freshly grated cheese and fresh basil. Tomato bisque... so right

  • Laura Baker

    Healthy Tomato Bisque Soup - May use canned tomatoes rather than fresh

  • Aline J. Marcolino

    Tomato Bisque - velvety and creamy and high in fiber, low in fat. Recipe Link: Click here for more healthy recipes!

  • Nichole Cole

    Tomato Bisque Fresh summer "Oh My God That Was Good" tomato bisque. Although you don't typically think of having tomato soup in August, I think it's the perfect time to make it. This is velvety and creamy, high in fiber and low in fat. With my garden tomatoes at their peak, canned tomatoes just won't do. Serve this with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious! Here are a few of my other summer favorites using tomatoes from th

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