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Tomato Bisque with Parmesan Crostini Recipe

Tomato Bisque with Parmesan Crostini

rate it:  

Servings: 4 

Estimated Total Preparation Time: 30 minutes

Looking for a vegetarian soup with lots of flavor? Try this bisque, rich with spices, for your evening meal.

Recipe Nutritional Information:

Calories per Serving: 540

Total Protein per Serving: 27 grams 

Total Carbs per Serving: 88 grams

Total Fat per Serving: 10 grams

Saturated Fat per Serving: 5 grams

Total Fiber per Serving: 7 grams

Recipe 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


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.  


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