- 2 cans (10 3/4 ounces each) 98% fat-free, reduced-sodium, condensed tomato soup, undiluted (such as Campbell’s Healthy Request)
- 2 cups low-fat buttermilk
- 1 cup water
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon dried basil
- 1 can (14 1/2 ounces) diced tomatoes, undrained
In a 3-quart pan over medium heat, whisk together soup concentrate, buttermilk, water, pepper, and basil until smooth. Stir in tomatoes. Cook, stirring periodically, for 15–20 minutes, or until heated through. Serve right away (bisque may curdle with extended heating).
Yield: 7 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 110, Carbohydrates: 19 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 560 mg, Fiber: 1 g
Exchanges per serving: 2 vegetable, 1/2 2% milk. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.