"Cream" of Tomato Soup

Added to Recipes on Wed 02/22/2012


Makes about 2 quarts


1 medium onion, chopped

2 stalks of celery, chopped

2 medium carrots, peeled and chopped

2 cloves garlic, finely chopped

Kosher salt and freshly ground black pepper

3-3.5 tbsp no-salt-added tomato paste

1 (28-oz can) whole or diced fire-roasted tomatoes

1 lb silken tofu, drained and cut into large cubes



Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water. (You can use the tomato can which is about 28-oz.)


Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. Stir in the silken tofu again for 15 minutes, uncovered. Puree the soup in a blender until smooth.