Dilled Tomato Bisque



  • 1 can condensed tomato soup
  • 2 oz very dry white wine
  • 1 1/2 tsp fresh dill weed chopped (or 1/2 tsp dry)
  • 4 oz precooked baby shrimp (optional)
  • 2 Tbsp dry butter buds
  • 1 1/2 cups fat free half
  • Half dash Tabasco
  • 1/2 cup grated low fat cheddar or provolone cheese


In medium sauce pan mix soup and wine.Add butter buds and dill weed and stir well.
Slowly stir in half and half, then heat over medium heat, stirring to prevent sticking.
When soup starts to simmer either add shrimp and stir to heat through, or pour into bowls and top with grated cheese and a bit of freshly chopped dill weed if you have it. Use the cheddar cheese. VEGGIE CHEESE is good in this recipe! Serve with a fresh fruit salad and crusty mixed grain bread or corn chips