Tomato Bisque

2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, crushed and peeled
1 14-ounce can vegetable broth
2 cups water
1/4 cup white rice
1 28-ounce can crushed tomatoes
1/2 cup silken tofu
1 tablespoon rice vinegar

Heat oil 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.
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, about 5 minutes.
Serve.