regina guest: cream of tomato tofu soup

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Cream of Tomato Tofu Soup

 

Recipe By :Art of Tofu by Akasha Richmond 1997

Serving Size : 0 Preparation Time :0:00

Categories : 2send Season 5

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 clove garlic -- chopped

1 teaspoon salt

3 cups water or vegetable broth

1 tablespoon vegetable broth powder

1 quarts ripe (Roma) tomatoes -- quartered (1-1 1/2)

1 tablespoon uncooked basmati rice

1 bay leaf

1/8 teaspoon white pepper

1 1/2 teaspoons chopped fresh basil

1/2 teaspoon chopped fresh dill

1 1/2 teaspoons unrefined cane sugar

1 tablespoon tomato paste

1/2 package silken firm tofu

1 teaspoon extra-virgin olive oil -- if desired

 

1. Bring all ingredients except tofu and olive oil to a boil, reduce to a

simmer, cover and cook for 35 minutes. Remove the bay leaf. Let cool for 15

minutes.

 

2. Puree the soup in a blender, then pass it through a wire mesh strainer to

remove tomato skins and seeds.

 

3. Return it to the blender and puree again with the tofu and olive oil until

very smooth and creamy. Garnish with chopped basil and serve with crackers or

croutons.

 

Source:

" Regina's Vegetarian Kitchen 513 "

S(Collection):

" Hanneman (kitpath) on 05-Sep-2001 "

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Per Serving (excluding unknown items): 375 Calories; 11g Fat (23.1% calories

from fat); 15g Protein; 65g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

5086mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 9 Vegetable; 1 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 1582 1683 1514 2155 0 0 0 0 1440 0 5680 0

 

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