Cream of Tomato (Tofu)

Cream of Tomato soup is believed to have originated in the United States in the late 19th century.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Cream of Tomato (Tofu)

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Tomatoes
• 8 ounce Tofu
• 1 cup Onion
• 2 teaspoon Garlic
• 2 cup Vegetable broth
• 1 cup Heavy cream
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 10 gram Fresh basil leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and sauté until onions are translucent.
2. Add chopped tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. In the meantime, drain and press tofu to remove excess water. Cut tofu into small cubes.
4. After simmering, use an immersion blender to puree the soup until smooth.
5. Return the soup to low heat and stir in heavy cream. Add salt and black pepper to taste.
6. Add tofu cubes to the soup and let it simmer for another 5 minutes.
7. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 15g5%

Sugars 8g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.