Jul's Vegetable Tofu Soup
Tasty vegetable tofu soup I threw together one cold afternoon. You could, of course, add as few or as little veggies as you like. Topping it with some shredded Parmesan cheese really makes it yummy.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 2tablespoons olive oil
- 3carrots, sliced
- 3stalks celery, sliced
- ½large onion, diced
- 1tablespoon dried basil
- 3dashes red pepper flakes
- sea salt and cracked black pepper to taste
- 3cloves garlic, chopped
- 3quarts chicken broth
- 1(28 ounce) can diced tomatoes
- 1(15 ounce) can crushed tomatoes
- 1bay leaf
- 2cups frozen corn
- 2zucchini, sliced
- 1(12 ounce) package firm tofu, crumbled
- ½cup sliced fresh mushrooms, or to taste
- ¼cup chopped kale, or to taste
Instructions
Step 1
Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.Step 2
Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.