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.