Light Tomato Bisque

• 4 tablespoons light butter
• 12 cup Spanish onion, chopped
• 1 teaspoon garlic, minced
• 6 tablespoons flour or 4 tablespoons cornstarch
• 1 quart vegetable stock
• 2 lbs tomatoes, cored and diced, any style
• 2 lbs roma tomatoes, cored and diced
• 2 lbs Campari tomatoes, cored and diced
• 12 cup dry vermouth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons parsley, minced
• 1 teaspoon dried oregano
• 2 bay leaves
• 10 basil leaves or 1 ounce fresh cilantro, chopped
• 6 ounces skim milk
• 2 tablespoons light sour cream
• 2 tablespoons kosher salt
• 1 tablespoon fresh ground black pepper

1. Heat the butter in a large soup pot over medium-high heat.
2. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes.
3. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
4. Stir in the flour and cook, stirring, for 3 minutes.
5. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly.
6. Add bay leaves to the pot.
7. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
8. Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
9. Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
10. When the soup base is cool, remove and discard the bay leaves.
11. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother.
12. Return to the pot and reheat over medium heat.
13. Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.

light butter, spanish onion, garlic, flour, vegetable stock, tomatoes, roma tomatoes, tomatoes, worcestershire sauce, parsley, oregano, bay leaves, basil, milk, light sour cream, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/light-tomato-bisque-524183 (may not work)