In fact, there's no cream, milk, or half-and-half in this recipe; the rich, smooth texture comes from the addition of silken tofu. Sound intriguingly scrumptious? Wait until you read the recipe, after the break.
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, preferably whole-grain
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°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.
- Main Dishes, Soup