21 Feb Tomato Bisque with Parmesan Crostini
Servings: 4
Estimated Total Prep Time: 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 540
Total Protein: 27 grams
Total Carbs: 88 grams
Total Fat: 10 grams
Saturated Fat: 5 grams
Total Fiber: 7 grams
INGREDIENTS
Nonstick spray
½ cup onion, chopped
2 cloves garlic, chopped
1 tbsp dried basil leaves
1 tsp dried marjoram
½ cup ready-to-serve spaghetti sauce
6 ounces canned tomato paste
1 cup tomato puree
4 cups reduced-fat (2%) milk
Salt and pepper to taste
4 large (about 3 oz) slices French bread
6 tbsp Parmesan cheese, shredded
PREPARATION
Heat 2-quart saucepan to medium heat. Coat with nonstick spray (about 1-second spray). Add garlic and onions and cook until softened, about 3 minutes. Add basil and marjoram. Add tomato sauce, paste, and puree, mixing thoroughly. Heat on medium-high until boiling. Reduce heat and boil gently for 10 minutes.
While tomato mixture is boiling, heat oven to 350 degrees F. Sprinkle 1½ tbsp Parmesan cheese on each slice of French bread and place on baking sheet. Bake until cheese is melted and bread is crusty—about 3 to 5 minutes.
Transfer soup mixture to blender and process in batches, with equal parts milk, until thoroughly blended. (Water may be added as needed to thin soup to desired consistency.) Divide soup equally into four bowls. Serve with crostini on side.