Creamy Tomato Soup

• จำนวนที่เสิร์ฟ: 8 servings
• เวลาทำ: 10 minutes
• เวลารวม: 1 hour

ส่วนผสม

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)

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 70 kcal
• ไขมันทั้งหมด: 2.5 g
• ไขมันอิ่มตัว: 2.5 g
• โซเดียม: 35 mg
• คาร์โบไฮเดรตทั้งหมด: 8 g
• ใยอาหาร: 2 g
• น้ำตาลทั้งหมด: 4 g
• โปรตีน: 3 g