Tofu Tomato Soup with Parmesan Toast

Tomato soup and a grilled cheese sandwich has to be one of the all-time great comfort meals. This rendition of the soup is rich and smooth enough to satisfy anyone. The velvety texture comes in large part from the silken tofu that's blended in, and if you don't mention it, no one will even know it's there. I don't serve the soup with a standard grilled cheese sandwich but instead suggest my toasty Parmesan-crusted bread, which is perfect for dunking.

Slim & Scrumptious by Joy Bauer; William Morrow (2010)

Tofu Tomato Soup with Parmesan Toast

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    Ingredients

    1 medium onion, diced 8 ounces silken tofu, drained and cut into large cubes
    2 medium carrots, peeled and diced Kosher salt
    2 cloves garlic, crushed Black pepper
    3 tablespoons no-salt added tomato paste 4 slices whole grain bread, for Parmesan toast
    1 (28-ounce) can diced fire-roasted tomatoes 4 tablespoons grated Parmesan cheese, for Parmesan toast

    directions

    Prep: 5 min Total: 45 min
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    • 1

      To prepare the soup, liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium heat.

    • 2

      Add the onion, carrots, and garlic and sauté for 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

    • 3

      Stir in the tomato paste and cook, stirring constantly, for 1 minute.

    • 4

      Add the canned tomatoes and 28 ounces (1 filled tomato can) of water. Bring the soup to a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.

    • 5

      Preheat the oven to 400°F for the Parmesan toasts.

    • 6

      Stir in the tofu and simmer, uncovered, for 15 minutes, or until the vegetables are tender.

    • 7

      While the soup is simmering, prepare the Parmesan toasts: Place the bread slices on a baking sheet and lightly mist them with oil spray. Bake for 8 to 10 minutes in the preheated oven. Flip the bread over, sprinkle the top of each slice with 1 tablespoon of the Parmesan cheese, and season with black pepper to taste. Bake for another 3 to 5 minutes, or until the cheese is melted and the bread is toasted. Cut each slice into 4 equal triangles. Set aside.

    • 8

      Puree the soup, in small batches, in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season it with salt and pepper to taste. Serve with the Parmesan toasts.

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