CREAMY TOMATO BISQUE with

CREAMY TOMATO BISQUE with
MOZZARELLA CROSTINI
5 points
Serves 6

2 tbsp. extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 (14-oz) can reduced sodium chicken broth
2 cups water
¼ cup white rice
1 (28-oz) can crushed tomatoes
½ cup silken tofu
1 Tbsp. rice vinegar
6 ¾-inch-thick slices baguette
3 tbsp. shredded part-skim mozzarella cheese

Heat oil in 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.

Preheat oven to 450^.

Stir tomatoes, tofu and vinegar into 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 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