Creamy Tomato Bisque with Mozzarella Crostini (Printer-Friendly Version) | Eating Well
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Creamy Tomato Bisque with Mozzarella Crostini

http://www.eatingwell.com/recipes/creamy_tomato_bisque_with_mozzarella_crostini.html

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

We use high-in-protein and low-in-fat silken tofu and a bit of rice instead of heavy cream to thicken this French-inspired tomato soup. Topped with a melted-cheese crostini, it's almost like getting your grilled cheese and tomato soup all in one.

6 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 218 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 3 mg Cholesterol; 31 g Carbohydrates; 8 g Protein; 4 g Fiber; 355 mg Sodium; 478 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat

Tips & Notes