Creamless Cream of Celery Soup

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.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1 (12 1/3ounce) 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

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!