Creamy Tomato Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 tablespoon extra virgin olive oil

1 medium onion (diced)

2 medium carrots (peeled and chopped)

2 cloves garlic (minced)

3 tablespoons tomato paste

1 can (28 ounces diced fire-roasted tomatoes)

8 ounces tofu, silken, firm or extra-firm, drained and cut into large cubes

Salt (to taste)

Ground black pepper (to taste)

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and sauté until vegetables are tender, about 8 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.

Add the canned tomatoes. Fill the empty tomato can with water and pour the water into pot. Bring the soup to a boil, cover the pot, reduce heat to low, and simmer for 15 minutes. Stir in the tofu (or white beans) 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 salt and black pepper.

Nutrition

• Calories: 70 kcal
• Total Fat: 2.5 g
• Saturated Fat: 2.5 g
• Sodium: 35 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 3 g