by ADMIN on FEBRUARY 18, 2013
One of our favorite restaurants has a tomato basil soup that is to die for. We absolutely love it.
I never really thought about recreating it until one day when I had one can too many of diced tomatoes.
Why they heck not? Let’s give this baby a whirl!
And of course, we broke out the sandwich press and made some molten cheddar cheese sammies for dipping.
Of course, I had to mess with the recipe to make it higher in protein – cuz that’s just the way I roll. But instead of adding cream or milk, I added tofu. Yup. Tofu. And man, it’s thick, savory, and an absolute pleasure to eat.
Creamy Tomato Basil Soup
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 4-6
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
¾ cup chopped fresh basil
3 cans (14oz) fire roasted diced tomatoes, undrained
1.5 cups water
1 block silken tofu, drained and cut into squares
½ tsp pepper
½ tsp salt
grated cheddar cheese - option
In a large pot, saute onions and garlic in olive oil until fragrant - about 4 minutes.
Add basil, tomatoes, and water. Bring to a boil then reduce to a simmer. Let cook for 5 minutes.
Add tofu and let cook another 10 minutes.
With an immersion blender, blend soup in the pot until smooth. If you do not have an immersion blender, blend in batches in a blender and return to the pot to heat through.
Top with grated cheddar cheese!