• 6servings
  • 35minutes
  • 219calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil

  2. 1 large onion , chopped

  3. 4 clove(s) garlic , crushed and peeled

  4. 1 cup(s) reduced-sodium chicken broth

  5. 2 cup(s) water

  6. 1/4 cup(s) white rice

  7. 1 cup(s) crushed tomatoes

  8. 1/2 cup(s) silken tofu

  9. 1 tablespoon(s) rice vinegar

  10. 6 slice(s) baguette

  11. 3 tablespoon(s) 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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