Tomato bisque a tasty short-cut

Adapted from "The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups," by Diane Phillips, this quick recipe will serve four to six.

White cheddar tomato bisque

2 cans (11 ounces each) condensed tomato bisque

1 pint fat-free half-and-half

1/2 cup water

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons lemon juice

Optional: 1 teaspoon fresh thyme leaves

2 cups (4 ounces) coarsely grated sharp white cheddar cheese

1 cup packaged herb or garlic flavored croutons

Pour condensed tomato bisque into 3-quart saucepan and add half-and-half, water, cayenne, salt and pepper, whisking until smooth.

Heat soup over medium heat until hot. (Don't let the soup come to a boil.)

Reduce heat to medium-low.

Stir in lemon juice, optional fresh thyme and cheddar. Stir until cheese is melted and soup is smooth.

Garnish each serving with a few croutons and serve.

Data per 1 of 6 servings: Calories, 267; protein, 8.64g; fat, 9.89g; carbohydrates, 32.76g; sodium, 1,006mg; saturated fat, 5.53g; monounsaturated fat, 2.10g; polyunsaturated fat, 0.33g; cholesterol, 23.10mg.