Tomato Bisque Weight Watcher'S Style

• 2 medium chayotes
• 2 carrots
• 1 stalk celery, including top
• 1/2 small onion
• 1 (500 ml) carton fat-free chicken broth (about 2 cups)
• 6 plum tomatoes, meduim very ripe
• 2 fresh cilantro
• 1 tablespoon fresh basil
• 1 large garlic clove
• salt and pepper

1. Put chicken broth in a saucepan over medium heat.
2. Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired)
3. Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
4. Remove from heat and cool. (it is easier to process food that isn't still hot).
5. Process in small batches in the food processor or blender until creamy smooth and set aside.
6. Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor.
7. Roast the garlic still in the skin until lightly brown. Peel and slice.
8. Process the tomatoes and garlic in the food processor or blender on rough chop.
9. Add to chayote mixture and reheat. Add salt and pepper to taste.

chayotes, carrots, celery, onion, chicken broth, tomatoes, fresh cilantro, fresh basil, garlic, salt

Taken from www.food.com/recipe/tomato-bisque-weight-watchers-style-452832 (may not work)