Dilled Tomato Bisque
A recipe from the Sneaky Kitchen
1 can condensed tomato soup
1/4 cup very dry white wine
1 1/2 tsp fresh dill weed, chopped or 1/2 tsp dried dill
2 Tbsp dry butter buds
1 1/2 cups fat free half & half
dash Tabasco
    1/2 cup shredded provolone cheese
    4 oz. precooked baby shrimp
    1/2 cup shredded low-fat cheddar cheese

In a medium sauce pan, mix soup & wine.  Add butter buds & dill weed & stir well.  Slowly stir in half-and-half, then heat over  medium heat, stirring to prevent sticking.

When soup starts to simmer, add shrimp (optional), & stir to heat through.  Pour into bowls & top with grated cheese & a bit of freshly chopped dill weed if you have it, or dried dill.  If using shrimp, top with provolone; otherwise, use cheddar.  Serves 2.