Tofu Cream of Tomato Soup

Tofu Cream of Tomato Soup Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Tofu Cream of Tomato Soup is a delicious and creamy soup that is perfect for a cozy night in. This recipe combines the richness of tomatoes with the creaminess of tofu to create a satisfying and flavorful dish.

History

Tofu Cream of Tomato Soup is a modern twist on the classic tomato soup recipe. By adding tofu to the mix, this soup becomes even creamier and more nutritious. This recipe is a great way to incorporate tofu into your diet in a delicious and satisfying way.

Ingredients

4 cups diced tomatoes
0.5 chopped onion
1 tbsp olive oil
14 oz (397 g) soft tofu
2 cans condensed tomato soup
salt, to taste
ground black pepper, to taste

How to prepare

In a skillet, sauté tomatoes and onion in olive oil until the onions become clear.
Using a blender, combine the soup and tofu until smooth. Pour the blended mixture into the skillet with the sautéed onions and tomatoes.
Warm the mixture through, adding water as needed. Season with salt and pepper to taste.
Garnish with chopped fresh basil before serving.
This recipe yields 6 servings.

Variations

Add in some cooked pasta or rice for a heartier soup.
Top with shredded cheese or croutons for added texture and flavor.

Cooking Tips & Tricks

Be sure to sauté the tomatoes and onions until the onions become clear to bring out the flavors in this soup.

- Blending the tofu and soup together creates a smooth and creamy texture that is perfect for this dish.

- Season the soup with salt and pepper to taste, and garnish with fresh basil for a burst of flavor.

Serving Suggestions

Serve this soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Sauté the tomatoes and onions until the onions become clear to bring out the flavors in this soup.

Ingredient Substitutions

You can use fresh tomatoes instead of canned tomatoes for a fresher flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a drizzle of olive oil and a sprinkle of fresh basil for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a light beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

190 per serving

Carbohydrates

24g per serving

Fats

7g per serving

Proteins

9g per serving

Vitamins and minerals

This soup is rich in vitamins A and C, as well as calcium and iron.

Alergens

This recipe contains soy.

Summary

This Tofu Cream of Tomato Soup is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great way to incorporate tofu into your diet in a satisfying way.

Summary

Tofu Cream of Tomato Soup is a creamy and delicious dish that is perfect for a cozy night in. This recipe is easy to make and is packed with flavor and nutrition. Enjoy this soup with a side of crusty bread or a fresh salad for a satisfying meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tofu Cream of Tomato Soup. It was a warm summer evening, and I was attending a cooking class at the local community center. The instructor, a sweet elderly woman named Mrs. Jenkins, was demonstrating how to make a variety of vegetarian dishes using tofu as the main ingredient.

As Mrs. Jenkins began to prepare the soup, she explained that tofu was not only a great source of protein but also a versatile ingredient that could be used in a variety of dishes. I was intrigued by the idea of using tofu in a soup, as I had never thought to incorporate it into a creamy tomato base before.

As the soup simmered on the stove, Mrs. Jenkins shared the story of how she had learned to make the recipe. She had traveled to Japan many years ago and had been introduced to tofu in its many forms. She had learned the art of making tofu from a local tofu master and had since incorporated it into her cooking repertoire.

I was captivated by Mrs. Jenkins' story and the delicious aroma wafting from the pot. When the soup was finally ready, she ladled it into bowls and passed them around for us to try. With the first spoonful, I was hooked. The creamy texture of the tofu blended perfectly with the tangy tomatoes, creating a rich and flavorful soup that was unlike anything I had ever tasted before.

After the class, I approached Mrs. Jenkins and asked her for the recipe. She smiled warmly and handed me a handwritten copy, telling me to enjoy making it at home. From that day on, Tofu Cream of Tomato Soup became a staple in my cooking repertoire.

Over the years, I have made the soup countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, who have all raved about its unique flavor and creamy texture. Each time I make it, I am reminded of that warm summer evening and Mrs. Jenkins' inspiring story.

One day, while visiting a friend in the countryside, I decided to make Tofu Cream of Tomato Soup for dinner. As I gathered the ingredients and began to chop the vegetables, my friend's grandmother, Mrs. Smith, wandered into the kitchen.

She watched me for a moment before asking, "What are you making, dear?"

I smiled and replied, "Tofu Cream of Tomato Soup. It's a recipe I learned from Mrs. Jenkins at a cooking class."

Mrs. Smith's eyes lit up with recognition. "Mrs. Jenkins, you say? I know her well. She's a dear friend of mine."

I was surprised by the connection and asked Mrs. Smith how she knew Mrs. Jenkins. She chuckled and began to tell me her own story of how she had learned to make the same recipe for Tofu Cream of Tomato Soup.

Many years ago, Mrs. Smith had attended a cooking class in the city where Mrs. Jenkins had been a guest instructor. Mrs. Smith had been drawn to the aroma of the soup and had stayed after class to chat with Mrs. Jenkins.

As they talked, Mrs. Jenkins had shared her story of learning to make tofu in Japan and how it had inspired her to create the recipe for Tofu Cream of Tomato Soup. Mrs. Smith had been captivated by the story and had asked for the recipe, which Mrs. Jenkins had graciously provided.

From that day on, Tofu Cream of Tomato Soup had become a favorite in Mrs. Smith's household. She had passed the recipe down to her children and grandchildren, who had all come to love the soup as much as she did.

As Mrs. Smith finished her story, I felt a sense of connection and camaraderie with her. We had both learned the recipe from Mrs. Jenkins, who had become a link between us despite our different backgrounds and lifestyles.

With a newfound appreciation for the soup and the shared history behind it, I continued to cook the Tofu Cream of Tomato Soup that evening, savoring each spoonful and feeling grateful for the connections that food can bring. The recipe had not only brought me joy and nourishment but had also connected me to a community of fellow food lovers who shared a love for good food and good stories. And for that, I was truly grateful.