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Creamy Tomato Bisque with Mozzarella Crostini

December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.2 (23 votes)

We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-inspired tomato soup. Topped with a melted-cheese crostini, it's almost like getting your grilled cheese and tomato soup all in one.



READER'S COMMENT:
"I LOVED this recipe! So did my meat-eating boyfriend (he was very hesitant to believe a soup could be protein rich and filling.) I substituted brown rice, and added some pepper, and I will definitely make this again! "
Creamy Tomato Bisque with Mozzarella Crostini

9 Reviews for Creamy Tomato Bisque with Mozzarella Crostini

09/28/2009
Anonymous

This soup was fabulous. I modified the recipe slightly, a little salt & pepper as well as some balsamic vingar. Yummy. I will definatly make again.

Lisa, Brookline, MA

Comments
09/28/2009
Anonymous

A great recipe. I am not much of a tomato soup fan and I thought it was great. My wife loved it even though she hates tofu. You can't tell its in there.

JP, Orlando, FL

Comments
09/28/2009
Anonymous

This is a great recipe, but I've made a few modifications. I used fire roasted tomatoes for a deeper flavor. I also substituted a cup of cooked brown rice for the white rice. I substituted smoked mozzerella for the regular mozz on the crostini. Will definitely make again, but I think that maybe adding a few roasted red peppers might just be a nice touch.

Anonymous, St Louis, MO

Comments
09/28/2009
Anonymous

Flavorful, creamy, and excellent.

Erin Chamberlain

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