RecipeCreamy Tomato Soup
- Calories: 70
- Protein: 3 g
- Total Fat: 2.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 35 mg
The bright, beautiful orange color of this scrumptious soup is just one of the many appealing perks. It features antioxidant-rich tomatoes and carrots, and it gets its creaminess from protein-rich tofu instead of milk or cream, which makes it a dairy-free delight. You can enjoy a bowl (or two) for lunch along with a satisfying salad, as an appetizer, or as dinner paired with its famous partner, grilled cheese. Who’s ready to slurp up this eye-catching, palate-pleasing bowl?
- Prep time
- Total Time
- • 1 tablespoon extra virgin olive oil
- • 1 medium onion, diced
- • 2 medium carrots, peeled and chopped
- • 2 cloves garlic, minced
- • 3 tablespoons no-salt-added tomato paste
- • 1 can (28 ounces) diced fire-roasted tomatoes
- • 8 ounces tofu (silken, firm or extra-firm), drained and cut into large cubes
- • Salt, to taste
- • Ground black pepper, to taste
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and sauté until vegetables are tender, about 8 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.
Add the canned tomatoes. Fill the empty tomato can with water and pour the water into pot. Bring the soup to a boil, cover the pot, reduce heat to low, and simmer for 15 minutes. Stir in the tofu and simmer, uncovered, for 15 more minutes.
Puree the soup in small batches in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season with salt and black pepper.
Nutrition provided for 1 cup; adjust math accordingly for larger portions.
For more tasty soup recipes, try my Creamy Broccoli Soup and my Non-Dairy Cream of Mushroom Soup.
