Silken Cream of Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion chopped2 stalks of celery, chopped2 medium carrots, peeled & chopped2 cloves garlic, minced3.5 tbsp tomato paste (prefer no salt added)1 (28oz) can diced tomatoes (prefer no salt added)1 lb silken tofu, drained & cut in to large cubes2 tsp oil such as coconut, palm, grape seed, oliveSalt/Pepper to tasteOptional 1/8 tsp cayenne
Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water. (You can use the tomato can which is about 28-oz.)
Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. Stir in the silken tofu and simmer again for 15 minutes, uncovered. Puree the soup using an immersion blender (or you can use a regular blender just be careful of the steam so check your instruction manual for blending hot foods).
Serving Size: Makes 2 quarts or six 1 1/3 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. Stir in the silken tofu and simmer again for 15 minutes, uncovered. Puree the soup using an immersion blender (or you can use a regular blender just be careful of the steam so check your instruction manual for blending hot foods).
Serving Size: Makes 2 quarts or six 1 1/3 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 398.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.0 g
- Protein: 5.8 g
Member Reviews