Creamy Tomato Bisque with Mozzarella Crostini

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

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

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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!

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02/16/2010

Anonymous

I used Basil, Garlic, & Oregano Stewed Tomatoes.

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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!

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01/02/2010

Anonymous

This worked great for our large family event!

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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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