 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. âYou'll never want canned soup again,â writes Lisa. Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 cans (15 ounces each) crushed tomatoes |
1 tablespoon honey |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces soft tofu, drained and crumbled (1 cup) |
1-1/2 cups soy milk |
3/4 cup salad croutons |
Directions:
1. In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons. Yield: 6 servings.
|
|