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Creamy Tomato Bisque with Mozzarella Crostini
Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  6 servings, about 1 1/2 cups each
You don't have to lard a soup with cream to achieve a lush consistency. Here, a little rice and silken tofu thicken this French-inspired soup. Make It a Meal: Add a tossed salad with cured olives and a mustard vinaigrette.

Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup (Steps 2 & 4).
RECIPE INGREDIENTS
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
Creamy Tomato Bisque with Mozzarella Crostini Recipe at Cooking.com
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yield:  6 servings, about 1 1/2 cups each
Calories: 219
Fat. Total: 8g
Protein: 8g
Carbohydrates, Total: 2g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 3mg
Sodium: 354mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Wayne Reviewed: 02/26/2010
Very Good,
When I made this I made a mistake and put three Tbls. apple cider vinegar in it. Wow, was it tart. I put it my slow cooker for about three hours and the vinegar was very mild then. I will be making this again. My wife Mona, wants me to made it again real soon. We served it with homemade french bread in the bowl.
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