2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can reduced-sodium chicken broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
6 3/4-inch-thick slices baguette
3 tablespoons shredded part-skim mozzarella cheese
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.
Preheat oven to 450 degrees F.
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.
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.
Active Time: 20 Minutes
Total Time: 35 Minutes
Yield: 6 Servings