Creamy Low Carb Tomato Soup - cooking recipe

Ingredients
    1/2 cup firm tofu, chunked (half pkg)
    1 chopped onion
    2 garlic cloves, chopped
    1 teaspoon salt
    3 cups vegetable stock
    8 ripe tomatoes, chopped
    4 bay leaves
    1 teaspoon extra virgin olive oil
    1/2 teaspoon fresh ground pepper
    1 tablespoon sugar
Preparation
    Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
    Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
    Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
    Return to the heat to warm slightly and serve.

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