Servings:
Makes 8 cups Servings
Ingredients
- 1 tablespoon oil, olive
- 1 tablespoon medium onion(s), diced
- 2 tablespoon medium carrot(s), peeled and chopped
- 2 clove (s) garlic, crushed
- 3 tablespoon tomato paste, no-salt-added
- 1 can (s) tomatoes, fire-roasted, diced, (28 ounces)
- 8 ounce (s) tofu, silken, drained and cut into large cubes
Preparation
Baking Directions:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and garlic and sauté for 8 minutes, or until vegetables are tender.
add the tomato paste and cook, stirring constantly, for 1 minute.
Add the canned tomatoes and 28 ounces (1 filled tomato can) water.
Bring the soup to a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.
Stir in the tofu and simmer, uncovered, for 15 more minutes.
Puree the soup in small batches in a blender until completely smooth.
(Alternatively, use an immersion blender to puree the soup directly in the pot).
Season with kosher salt and black pepper to taste.
