You don't have to load 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, cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, crushed and peeled
- 1 can (14 ounces) reduced-sodium vegetable or chicken broth
- 2 cups water
- 1/4 cup white rice
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup silken tofu
- 1 tablespoon rice vinegar
- 6 baguette slices (3/4 inch thick)
- 3 tablespoons shredded part-skim mouncezarella 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
219 calories; 8g total fat; 1g total saturated fat; 3mg cholesterol; 354mg sodium; 2g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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