Creamy Tomato Bisque with Mozzarella Crostini
From: EatingWellWe use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-inspired tomato soup. Topped with a melted-cheese crostini, it's almost like getting your grilled cheese and tomato soup all in one.
Servings: 6 servings, about 1 1/2 cups each
Prep: 20 mins
Total: 35 mins
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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 slicesbaguette, preferably whole-grain
3 tablespoons shredded part-skim mozzarella cheese
Directions
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 degrees 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.
Tip:
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).
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).
Nutrition Facts
Calories 218, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 3 mg, Sodium 355 mg, Carbohydrate 31 g, Fiber 4 g, Protein 8 g, Potassium 478 mg. Daily Values: Vitamin A 20%, Vitamin C 25%, Iron 15%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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