← All recipes

Creamy Tomato Bisque with Mozzarella Crostini with Tofu - 4 pts

Creamy Tomato Bisque with Mozzarella Crostini with Tofu - 4 pts is a volume 11-01 jan 2008 recipe made with Extra Virgin Olive Oil, Onion, Garlic, Reduced Sodium Broth, and Water. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1
• 4
• 14 oz
• 2 cup
• 1/4 cup
• 28 oz
• 1/2 cup
• 1 tbsp
• 6 slice
• 3 tbsp

Method (preview)

1. 1

   Stirring occasionally, until beginning to soften, about 3 minutes.

2. 2

   Stir in broth, water and rice; bring to a boil.

3. 3

   Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.

4. 4

   Preheat oven to 450F.

5. 5

   Stir tomatoes, tofu and vinegar into the soup.

6. 6

   Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.)

7. 7

   Return the soup to the pot and reheat over medium-high heat, stirring often.

8. 8

   Meanwhile, top slices of baguette with mozzarella and place on a baking

9. 9

   Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.

10. 10

    Tips: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days.

11. 11

    When ready to serve, make crostini and reheat the soup (Steps 2 & 4).

12. 12

    Description: "4 pts"

13. 13

    Contributed to the FareShare Gazette by Chupa; 1 January 2008. www.fareshare.net