Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, crushed and peeled
• 1 14-ounce c reduced-sodium chicken broth
• 2 cups water
• 1/4 cup white rice
• 1 28-ounce c crushed tomatoes
• 1/2 cup silken tofu
• 1 tablespoon rice vinegar
• 6 3/4-inch-t baguette, preferably whole-grain
• 3 tablespoon shredded part-skim mozzarella cheese

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Cooking Directions

Step 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.

Step 2

Preheat oven to 450°F.

Step 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.

Step 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.