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
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.
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!
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!