Creamy Tomato Bisque with Mozzarella Crostini

9 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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, preferably whole-grain
  • 3 tablespoons shredded part-skim mozzarella cheese

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 216 calories; 8 g fat(1 g sat); 4 g fiber; 31 g carbohydrates; 7 g protein; 47 mcg folate; 2 mg cholesterol; 8 g sugars; 0 g added sugars; 302 IU vitamin A; 15 mg vitamin C; 96 mg calcium; 3 mg iron; 541 mg sodium; 576 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat

Reviews 9

March 03, 2010
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By: EatingWell User
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!
February 16, 2010
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By: EatingWell User
I used Basil, Garlic, & Oregano Stewed Tomatoes.
February 11, 2010
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By: EatingWell User
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!
January 02, 2010
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By: EatingWell User
This worked great for our large family event!
November 12, 2009
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By: EatingWell User
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.
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
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
September 28, 2009
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By: EatingWell User
Flavorful, creamy, and excellent. Erin Chamberlain