- 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
- 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 degrees 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.