It’s Time for Tomato Vegetable Soup

by Joanne on September 29, 2009

The weather was cool and wet today.  It was 56 degrees and the rain came down.  Perfect for a soupy dinner.

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I was reading a wonderful post by Sara of Imafoodblog the other day and thought the tomato soup idea was terrific.  Since Ted was in the mood for some Turkey Breast Cutlets and in complete control over the cooking of those meaty morsels, I decided to make myself a vegetarian dinner.  The Tomato soup with some Apple Crumbles adjustments worked out perfectly.  

Tomato Vegetable Soup

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  • 1 TBS Olive oil
  • 1/2 Red onion – chopped *I had a red onion on hand. If you have any other kind, use it.
  • 1/2 red bell pepper – chopped
  • 1 celery stalk – chopped
  • 2 cloves garlic – minced
  • 2 cups Vegetable broth
  • 1 cup White or Red Wine *I actually used 1/2 white and 1/2 red.
  • 28 oz Diced Tomatoes
  • 1 12 oz container Lite Firm Tofu *The soup would most likely look smoother if you used Silken Tofu. Another alternative you might try is yogurt instead of tofu.  I just happened to have the Lite Firm style on hand.
  • 1 tsp Old Bay Seasoning
  • Salt and pepper to taste

Heat the oil in a skillet over medium high heat.  Saute the onion for 3 minutes. Add the red pepper and celery, continue to cook 3 minutes. 

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Add the garlic and cook 1 minute.  Add the vegetable broth, wine, tomatoes.  Add the tofu by squeezing it through your fingers to rough “mash” as it’s added to the vegetables. 

Action Shot:  The Quick Squeeze....see how blury that is?!!!

Action Shot: The Quick Squeeze....see how blury that is?!!!

Continue with the Old Bay. Bring to a boil, reduce to a simmer, cover and cook about 30 minutes. 

Puree in a food processor until smooth or the consistency is to your liking.  Add salt and pepper to taste.

For an added plus, add some sauted meatless meatballs!  Or fool the one you love who eats meat (he/she won’t know there’s tofu in the soup),     then add some Turkey meatballs to please that meat eaters palette.

   Garnish with chopped spinach, a few fresh chives, and parsley.  Toasted Rye-Pumpernickel adds some nice color variety.

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Nutrition:Soup per serving (approx. 4):  169.25 calories.  6.9 g protein. 17.7 g carbohydrates.  3.93 g fat.Soup PLUS Quorn Meatless Meatballs (3 meatless balls): 259.25 calories. 19.9 g protein.  24.7 g carbohydrates.  5.43 g fat.

There isn’t much fat in that dinner. Guess that means I can eat cake!

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3 Comments

  • At 2009.09.29 20:54, Allison said:

    This sounds great! What a great idea to add tofu to tomato soup to make it creamier and have more protein! I’m a “pescetarian” that is mostly vegetarian as well so I love your recipes!!

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      • At 2009.09.30 08:27, Joanne said:

        Thanks Allison. I didn’t tell my NO TOFU declaring husband that it was in the soup. He ate it, enjoying it and going back for 2nds. Should I tell him now? 🙂

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