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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup (Steps 2 & 4).

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

216 calories; 7.8 g total fat; 2 mg cholesterol; 541 mg sodium. 31.5 g carbohydrates; 7.3 g protein; Full Nutrition

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This soup was fabulous. I modified the recipe slightly a little salt & pepper as well as some balsamic vingar. Yummy. I will definatly make again. Lisa Brookline MA Read More
Rating: 5 stars
10/30/2011
A great recipe. I am not much of a tomato soup fan and I thought it was great. My wife loved it even though she hates tofu. You can't tell its in there. JP Orlando FL Read More
Rating: 5 stars
10/30/2011
This is a great recipe but I've made a few modifications. I used fire roasted tomatoes for a deeper flavor. I also substituted a cup of cooked brown rice for the white rice. I substituted smoked mozzerella for the regular mozz on the crostini. Will definitely make again but I think that maybe adding a few roasted red peppers might just be a nice touch. Anonymous St Louis MO Read More
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Rating: 5 stars
10/30/2011
Flavorful creamy and excellent. Erin Chamberlain Read More
Rating: 5 stars
10/30/2011
Needed pepper IMO but otherwise great. I used someone elses fire roasted tomatoe suggestion---nice. BIG TIP---try doing a pesto and goat cheese crostini with this soup---awesome! Just spread some pesto and sprinkle some crumbled goat cheese on your whole grain bread slices and toast in the oven like the mozzarella ones---wonderful compliment to the tomato. Read More
Rating: 5 stars
10/30/2011
This worked great for our large family event! Read More
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Rating: 5 stars
10/30/2011
I would add a bay leaf some basil and oregano and sea salt let it simmer for a little while to season before pureeing. Its good and creamy but a little light on flavor as is kinda like pureed tomatoes. I'll definitely make it again just makes you want a grilled cheese! Read More
Rating: 5 stars
10/30/2011
I used Basil Garlic & Oregano Stewed Tomatoes. Read More
Rating: 5 stars
10/30/2011
I LOVED this recipe! So did my meat-eating boyfriend (he was very hesitant to believe a soup could be protein rich and filling.) I substituted brown rice and added some pepper and I will definitely make this again! Read More