This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.
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Units: US | Metric
- 1 (16 ounce) package silken tofu
- 2 -4 cups chicken broth or 2 -4 cups vegetable broth
- 2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
- 1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
- 1/2 medium onion, chopped
- 3 stalks celery & leaves, chopped
- 2 tablespoons butter or 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 dried bay leaves
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspooon salt, plus additional to taste
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon dried tarragon (optional)
- 1Saute celery & onion in butter or oil over medium-low heat, until tender.
- 2Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
- 3Blend tofu mixture until smooth.
- 4Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
- 5Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
- 6Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).
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Nutritional Facts for Cream of Vegetable and Tofu Soup
Serving Size: 1 (231 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 227.9
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 4.5 g
- Cholesterol 15.0 mg
- Sodium 394.9 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 9.6 g
- Sugars 2.0 g
- Protein 10.3 g
The following items or measurements are not included: