Tomato-Tofu Bisque

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Tomato-Tofu Bisque

 

Recipe By :n/a

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted stick margarine

1 onion -- chopped

1 tablespoon all-purpose flour

2 cans no-salt-added diced tomatoes - -- (14 1/2 oz ea)

2 cups low-sodium vegetable broth

1 teaspoon dried oregano

1/4 teaspoon freshly-ground black pepper

3/4 pound reduced-fat soft tofu

= (reserve 1/2 cup of the liquid)

1/2 cup minced parsley

2 tablespoons minced dill

1 tablespoon honey

 

In a large nonstick saucepan or Dutch oven, melt the margarine. Add the onion

and cook, stirring as needed, until softened, about 5 minutes. Add the flour

and cook, stirring constantly, until the flour is lightly browned, about 1

minute.

Add the tomatoes, broth, oregano and pepper; bring to a boil. Reduce the heat

and simmer, covered, until heated through, about 10 minutes.

Meanwhile, in a blender or food processor, puree the tofu and the reserved

liquid. Add the tofu, parsley, dill and honey to the tomato mixture; cook,

stirring as needed, until just heated through, about 3 minutes.

Yields 4 servings.

 

 

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