Creamy Low Carb Tomato Soup - cooking recipe
Ingredients
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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
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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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