Total Time
Prep 10 mins
Cook 35 mins

Tofu, voila! Just a little (huge!) batch soup I put together when I was in excess of celery. An addition of potato might make this even smoother. Hold the parmesan for vegetarian.

Ingredients Nutrition


  1. Treat a large non-stick stockpot with cooking spray. Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
  2. Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
  3. Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth!
  4. Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions.
  5. With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving.
  6. Top with parmesan cheese and additional hot sauce as you like!
Most Helpful

Really good, especially considering how inexpensive and healthy it is. I didn't use quite as much garlic because I was almost out. I also had to sub red wine vinegar for the lemon juice. I didn't puree the tofu seperately, just added it to the soup and used my immersion blender. Makes a great lunch with a piece of good quality toasted bread. Thanks for posting.

kitchenslave03 November 10, 2010

Fantastic and so easy! I think I found something that even my boyfriend wants to make (and he hates the kitchen). Thank you so much!

Ardenia September 22, 2010

Hey I am so going to try this recipe but I was wanting to thank you for the review and pic you left on my dorritos casserole recipe after looking at your profile and seen you love health food I thought you wouldn't have liked it lol...I was wondering what you had served on the side?...It looked so pretty and colorful....If you want my e-mail is thanks agian....ohh and I made the tuna melt you suggested and it was so so so good!!! thanks again! leigh

LeighzCookin November 12, 2009