Serves: 10
Total Calories: 241
1. Melt 1/4 cup butter in large saucepan. Add onion, celery, and green pepper sauté until soft. Add tomatoes, tomato juice, bouillon, salt, splenda, basil, and summer savory. Simmer uncovered for 30 minutes.
2. Cool and purée in blender or food processor. Melt 1 tablespoon butter in saucepan add flour and stir for 3 minutes. Add tomato mixture and bring to boil simmer, stirring until thickened. Add vermouth and heavy cream heat through but do not boil. Serve with a sprinkling of parsley.
This Tomato Bisque recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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