Hearty Tomato Bisque
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. “You'll never want canned soup again,” writes Lisa.
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
20 min. |
COOK
|
20 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cans (15 ounces each) crushed tomatoes
- 1 tablespoon honey
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces soft tofu, drained and crumbled (1 cup)
- 1-1/2 cups soy milk
- 3/4 cup salad croutons
DIRECTIONS
In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons. Yield: 6 servings.