Tofu Tomato Soup with Parmesan Toast

Channelling my inner Chandler Bing here: Could this soup BE any more bland?? This soup was watery and bland and tasteless, and the tofu didn’t add anything to it. Granted, I used regular diced tomatoes instead of the  fire-roasted, but I doubt those would have launched this soup into awesomeness. Good thing there was some Parmesan Toast to dip into the soup, or else there would have been zero flavor. Sorry about the unfocused pic. I could have sworn it was in focus. I might need to start wearing my glasses when I take pictures! :-0

rating: 3

Tofu Tomato Soup with Parmesan Toast
(Slim & Scrumptious, Joy Bauer)

serves 4


1 medium onion, diced
8 ounces silken tofu, drained and cut into large cubes
2 medium carrots, peeled and diced
Kosher salt & black pepper
2 cloves garlic, crushed
Black pepper
3 tablespoons no-salt added tomato paste
4 slices whole grain bread, for Parmesan toast
1 (28-ounce) can diced fire-roasted tomatoes (I used plain diced tomatoes)
4 tablespoons grated Parmesan cheese, for Parmesan toast


To prepare the soup, liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium heat.

Add the onion, carrots, and garlic and sauté for 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

Stir in the tomato paste and cook, stirring constantly, for 1 minute.

Add the canned tomatoes and 28 ounces (1 filled tomato can) of water. Bring the soup to a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.

Preheat the oven to 400°F for the Parmesan toasts.

Stir in the tofu and simmer, uncovered, for 15 minutes, or until the vegetables are tender.

While the soup is simmering, prepare the Parmesan toasts: Place the bread slices on a baking sheet and lightly mist them with oil spray. Bake for 8 to 10 minutes in the preheated oven. Flip the bread over, sprinkle the top of each slice with 1 tablespoon of the Parmesan cheese, and season with black pepper to taste. Bake for another 3 to 5 minutes, or until the cheese is melted and the bread is toasted. Cut each slice into 4 equal triangles. Set aside.

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 it with salt and pepper to taste. Serve with the Parmesan toasts.
per serving: 231 calories

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One Response to Tofu Tomato Soup with Parmesan Toast

  1. Angela says:

    I would try sautéing the veg in olive oil or coconut oil, using red onion, adding a quarter cup of fresh chopped basil, a bit of sugar, lots of fresh ground black pepper and subbing veg stock for the water.

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