“Cream” of Tomato-Basil Soup

The “cream” is actually silken tofu-Japanese-style tofu, which is softer and smoother in texture than regular tofu, and a surprisingly successful substitute for heavy cream in this soup recipe.

2 large onions, finely chopped
12 large cloves garlic, minced
3-1/4 cups water
2 yellow bell peppers, diced
1 can (28 ounces) crushed tomatoes
1 can (29 ounces) no-salt-added tomato puree
2 teaspoons grated orange zest
1 cup orange juice
4 cups broccoli florets
1/2 cup chopped fresh basil
1 package (19 ounces) soft silken tofu, drained

1 In a nonstick Dutch oven or flameproof casserole, combine the onion, garlic, and 3/4 cup of the water, and cook, stirring frequently, over low heat until the onion is tender, about 7 minutes. Add the bell peppers and cook, stirring frequently, until the peppers are tender, about 5 minutes.
2 Stir in the crushed tomatoes, tomato puree, orange zest, orange juice, and remaining 2-1/2 cups water, and bring to a boil. Reduce to a simmer and cook for 7 minutes to blend the flavors.
3 Add the broccoli and basil to the simmering soup and cook until the broccoli is cooked through, about 7 minutes.
4 In a food processor, puree the tofu until very smooth and creamy. Add 1/2 cup of the tomato liquid from the soup to the food processor and puree until well combined. Stir the pureed tofu mixture into the soup and cook gently just until heated through. Makes 6 servings

Makes Makes 6 servings servings.
Per serving: 241 calories, 5.9g total fat (0.8g saturated), 0mg cholesterol, 11g dietary fiber, 41g carbohydrate, 13g protein, 450mg sodium.