Tuesday, May 10, 2005

Creamy Tomato Bisque with Mozzarella Crostini

Creamy Tomato Bisque with Mozzarella Crostini (Adapted from Eating Well)

2 tablespoons extra-virgin olive oil
3/4 cup chopped onion
4 garlic cloves, crushed
2 cups water
1 3/4 cups chicken broth
1/4 cup white rice
28 ounce can fire-roasted crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar
6 3/4" thick slices baguette
4 tablespoons shredded mozzarella cheese

In a Dutch oven, heat oil over medium. Add onion and garlic - cook until the onions begin to soften, about 3 to 5 minutes. Stir in water, broth and rice - bring to a boil. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

Preheat oven to 450

Add tomatoes, tofu and vinegar into the pot. Remove from the heat and use an immersion blender to puree the soup - you can also do this in batches in a blender if desired. Place the pot back over medium-high heat and let warm through - be sure to stir often.

While waiting for the soup to reheat, top the baguette slices evenly with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Serve each bowl of soup with a crostini on top.

Makes 6 servings.

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