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Healthy Creamless Tomato Soup Recipe 2009-11-24 10:53:39

Tomato Bisque With Mozzarella Crostini

Tomato Bisque With Mozzarella Crostini

From Eating Well


  1. 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


  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.
  2. 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.
  3. Preheat oven to 450°F.
  4. 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.
  5. 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.

Serves 6.

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