Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 large onion, chopped

  3. 4 cloves garlic, crushed and peeled

  4. 1 14-ounce can reduced-sodium chicken broth

  5. 2 cups water

  6. 1/4 cup white rice

  7. 1 28-ounce can crushed tomatoes

  8. 1/2 cup silken tofu

  9. 1 tablespoon rice vinegar

  10. 6 3/4-inch-thick slices baguette, preferably whole-grain

  11. 3 tablespoons shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.

  2. Preheat oven to 450°F.

  3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.

  4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.


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