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).
Calories: 110 calories, 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.