1 medium onion, chopped 2 stalks of celery, chopped 2 medium carrots, peeled and chopped 2 cloves garlic, finely chopped kosher salt freshly ground black pepper 3-3.5 tbsp tomato paste 1 can (28 oz) 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.
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