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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: 4.3 (21 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 Recipe

9 Reviews for Creamy Tomato Bisque with Mozzarella Crostini

03/03/2010
Anonymous

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!

Comments
02/16/2010
Anonymous

I used Basil, Garlic, & Oregano Stewed Tomatoes.

Comments
02/11/2010
Anonymous

I would add a bay leaf, some basil and oregano, and sea salt, let it simmer for a little while to season before pureeing. Its good and creamy but a little light on flavor as is, kinda like pureed tomatoes. I'll definitely make it again, just makes you want a grilled cheese!

Comments
01/02/2010
Anonymous

This worked great for our large family event!

Comments
11/12/2009
Anonymous

Needed pepper, IMO, but otherwise great. I used someone elses fire roasted tomatoe suggestion---nice. BIG TIP---try doing a pesto and goat cheese crostini with this soup---awesome! Just spread some pesto and sprinkle some crumbled goat cheese on your whole grain bread slices and toast in the oven like the mozzarella ones---wonderful compliment to the tomato.

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