Tomato-Basil Soup with Fresh Corn
Recipe: #43590
September 06, 2024
Categories: Tofu/Soy, Tomato, Southern, High Protein, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Herbs, more
"Great recipe for when you've made a trip to the farmers market or have a bumper crop of home-grown tomatoes! I sub silken-tofu for the cream for added protein."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (352.3 g)
- Calories 231.2
- Total Fat - 15.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 685.6 mg
- Total Carbohydrate - 20.2 g
- Dietary Fiber - 4.2 g
- Sugars - 7.1 g
- Protein - 5.9 g
- Calcium - 148.8 mg
- Iron - 2.7 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the onion and garlic; cook for 5 minutes, stirring frequently, until softened. Add the tomato paste and cook for 1 minute, stirring constantly.
Step 2
Remove from the heat. Stir in 2 1/2 pounds chopped tomatoes, stock, salt, pepper, and 1/2 cup basil.
Step 3
Transfer half of the tomato mixture to a blender. Process 1 minute or until smooth. Pour the pureed tomato mixture into a bowl. Transfer the remaining tomato mixture to the blender and process 1 minute or until smooth. With the blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth.
Step 4
Add the drained tofu to the tomato mixture in the blender. Process until smooth.
Step 5
Return the pureed tomato mixture and pureed tomato tofu mixture to the pan; bring to a simmer, and cook, stirring often, until heated through.
Step 6
Combine the heirloom tomatoes, corn, vinegar and remaining 1/2 cup basil in a bowl.
Step 7
Divide the soup evenly among 8 bowls. Top with the corn mixture; drizzle the remaining 1/4 cup olive oil evenly over the top.
Tips
No special items needed.
0 Reviews
You'll Also Love
