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

• 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 slicesbaguette, preferably whole-grain
• 3 tablespoons shredded part-skim mozzarella cheese

Directions

• 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.
• Preheat oven to 450 degrees F .
• 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.
• 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.

Tip:

• 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).