Ingredients:
1 TBS Olive oil
1/2 Red onion chopped *I had a red onion on hand. If you have any other kind, use it.
1/2 red bell pepper chopped
1 celery stalk chopped
2 cloves garlic minced
2 cups Vegetable broth
1 cup White or Red Wine *I actually used 1/2 white and 1/2 red.
28 oz Diced Tomatoes
1 12 oz container Lite Firm Tofu *The soup would most likely look smoother if you used Silken Tofu. Another alternative you might try is yogurt instead of tofu. I just happened to have the Lite Firm style on hand.
1 tsp Old Bay Seasoning
Salt and pepper to taste
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Preparation:
Heat the oil in a skillet over medium high heat. Saute the onion for 3 minutes. Add the red pepper and celery, continue to cook 3 minutes.
Add the garlic and cook 1 minute. Add the vegetable broth, wine, tomatoes. Add the tofu by squeezing it through your fingers to rough mash as its added to the vegetables.
Action Shot: The Quick Squeeze....see how blury that is?!!!
Continue with the Old Bay. Bring to a boil, reduce to a simmer, cover and cook about 30 minutes.
Puree in a food processor until smooth or the consistency is to your liking. Add salt and pepper to taste.
For an added plus, add some sauted meatless meatballs! Or fool the one you love who eats meat (he/she wont know theres tofu in the soup), then add some Turkey meatballs to please that meat eaters palette.
Garnish with chopped spinach, a few fresh chives, and parsley. Toasted Rye-Pumpernickel adds some nice color variety.
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