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Chef Rick’s Tomato Basil Bisque
2 cans condensed tomato soup
1 cup half-and-half
2 Tbsp. fresh Basil, finely chopped
1 tsp. fresh dill, finely chopped
4 Roma tomatoes, peeled andfinely diced
salt and freshly-ground black pepper to taste
Mix ingredients together and bring to a boil. Remove from heat and serve.
4 servings
© 2001 Rick McDaniel
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