Recipe by yogiclarebear
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.
Top Review by kitchenslave03
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.
- 1 (12 1/3 ounce) package lite silken firm tofu
- 2 medium onions, chopped (10 ounces)
- 6 garlic cloves, minced
- 1 lb celery, leaves and ribs, chopped (about 8 cups)
- 8 -10 cups fat-free vegetable broth (thickness to your liking)
- 2 tablespoons lemon juice
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon hot sauce
- 2 bay leaves
- 1 teaspoon salt (optional)
- parmesan cheese, for serving
Directions See How It's Made
- 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.
- Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth!
- 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.
- 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.
- Top with parmesan cheese and additional hot sauce as you like!