What's This?
Serving size 6
Total Time


2 Tbsp extra virgin olive oil1 large onion, chopped4 clove garlic, crushed and peeled14 oz reduced-sodium chicken broth2 cup water¼ cup white rice1 can 28-ounce can crushed tomatoes½ cup silken tofu1 Tbsp rice vinegar6 6 3/4-inch-thick slices baguette3 Tbsp 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. 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°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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 219 1%
  • Calories from fat 72 5%
  • Total Fat 8gm 1%
  • Saturated Fat 1gm 4%
  • Monounsaturated Fat 1gm 15%
  • Sodium 354mg
  • Total Carbohydrates 2gm 12%
  • Fiber 4gm
  • Protein 8gm
  • Cholesterol 3mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Soup, Tofu, Tomato, American, 30 Minute, Fall, Winter

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