Tomato Tofu Bisque (Weight Watchers)

Total Time
Prep 10 mins
Cook 20 mins

You'd never know there was tofu in this soup so don't tell those fearful of trying it! It tastes so rich and creamy. The recipe comes from Weight Watchers Simply the Best

Ingredients Nutrition


  1. Melt margarine in a large saucepan.
  2. Add onion and cook until softened (about 5 minutes).
  3. Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
  4. Add the tomatoes, broth, oregano and pepper.
  5. Bring to a boil.
  6. Reduce heat and simmer, covered, until heated through (about 10 minutes).
  7. Puree the tofu and the reserved liquid.
  8. Add the pureed tofu, parsley, dill and honey.
  9. If you prefer you can puree to whole soup for a smoother texture.
  10. Cook while stirring until just heated (about 3 minutes).
  11. Don't overcook.


Most Helpful

Made this with homegrown tomatoes. Once cooked down, I added all of the ingredients and used a hand blender to blend. I then strained out the seeds and skins for a smooth and creamy light pink soup. Delicious served with cheese crackers.

KelBel October 10, 2007

I liked this, my kids didn't. So I'm rating it based on my tastes. I used olive oil instead of margarine, chicken broth, firm tofu (all I had). I sprinkled dried dill in my bowl and it was just right. I would suggest starting out in a soup pot or there won't be room in a saucepan. I skipped step 7 and added it all to the soup and pureed with my stick blender right in the pot. Good for a rainy afternoon.

WI Cheesehead October 01, 2007

Wow...pretty impressive! I didn't have any dill so I used fresh basil. I think I will follow the recipe with dill next time though, as my version tasted to much like spaghetti sauce. The only other change I made was chicken broth instead of vegetable. I think the whole soup should definately be pureed. Thanks for posting Dreamer!

yogiclarebear June 03, 2007

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