Cream Of Vegetable And Tofu Soup Recipe

Name: Cream Of Vegetable And Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package silken tofu; 2 -4 cups chicken broth or 2 -4 cups vegetable broth; 2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc); 1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes; 1/2 medium onion, chopped; 3 stalks celery & leaves, chopped; 2 tablespoons butter or 2 tablespoons olive oil; 2 garlic cloves, minced; 2 dried bay leaves; 2 teaspoons curry powder; 1 teaspoon ground coriander; 1 teaspooon salt, plus additional to taste; 1/4 teaspoon dried thyme, crushed; 1/4 teaspoon dried tarragon (optional)

Servings: persons

1 (16 ounce) package silken tofu
2 -4 cups chicken broth or 2 -4 cups vegetable broth
2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
1/2 medium onion, chopped
3 stalks celery & leaves, chopped
2 tablespoons butter or 2 tablespoons olive oil
2 garlic cloves, minced
2 dried bay leaves
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspooon salt, plus additional to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried tarragon (optional)

1
Saute celery & onion in butter or oil over medium-low heat, until tender.
2
Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
3
Blend tofu mixture until smooth.
4
Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
5
Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
6
Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (16 ounce) package silken tofu, 2 -4 cups chicken broth or 2 -4 cups vegetable broth, 2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc), 1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes, and more.

Yes, Cream Of Vegetable And Tofu Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Vegetable And Tofu Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions