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Italian Tomato Bisque


Italian Tomato Bisque recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


2 pounds tomatoes
1 medium onions
sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons basil
fresh, chopped fine
½ pint light cream (half&half)
1 cup milk
2 tablespoons chives
½ cup red wine
dry, optional


Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.

Sauté onion in butter a few minutes, then add all ingredients except the milk and cream.

Simmer for about 25 minutes, and remove the cloves.

Transfer to a blender or food processor, and puree.

Add half and half, and the milk.

(If preparing before-hand, put aside in the refrigerator at this point. ) Heat up in a sauce pan and sprinkle chives on top before serving.

Serve with balsamic vinegar drizzled and some sour cream on top if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 11635% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 648mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 43% Vitamin C 53%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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