You guys are in for a real treat today! I have been operating undercover in my own kitchen. I have been sneakin' around the kitchen throwing unusual items into so-called normal dishes. This all started last Wednesday when I saw Joy Bauer on the Today Show making a Creamy Tomato Soup. Ironically enough, there is no cream or dairy in the soup! The healthy substitute is tofu. Yep, mmm hmmm, tofu. I myself, was a tofu virgin. In the past, I have flirted with the idea of cooking tofu but could never quite fully commit. When I saw Joy on the Today Show claim that this soup had twice the protein, half the calories and fat, AND tastes delicious I immediately decided I would try this recipe.
Let me tell you, tofu would not normally fly in my house. In my mind, what you don't know won't hurt you! Sometimes, you have to pull out the big guns and use this theory when you cook. The only problem, is if you cook while your family is home, you have to be a bit sneaky in the kitchen. You have to move around quietly, act fairly normal, wait until they leave the room, and BAM! YOU MUST MAKE YOUR MOVE!
I was a little bit skeptical of this recipe but it turned out fabulous! They couldn't air a bad recipe on the Today Show, could they? The fire roasted tomatoes and sauteed carrots and onions give this soup a more complex flavor than basic tomato soup but it warms the soul just as good! I am not generally a leftover-type of person but the fact that I ate this soup once for dinner and twice for lunch is a testament to how good I thought it was!
Secret Ingredient Roasted Tomato Soup
Adapted from Joy Bauer's Creamy Tomato Soup Recipe
2 tablespoons olive oil
1 large onion, diced
4 medium carrots, peeled and chopped
4 cloves of garlic, crushed
1/3 cup tomato paste
2 - 28 oz cans of tomatoes, fire-roasted, diced
2 - 28 oz cans of water
16 oz tofu, silken, drained and cut into large cubes
2 teaspoons garlic salt
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
Fresh grated parmesan cheese, to garnish
1. Heat olive oil in large pot or Dutch oven over medium heat. Add onion, garlic, and carrots;
saute for 8 minutes, or until vegetables are tender. Add the tomato paste and stir
constantly, for 1 minute.
2. Add the canned tomatoes and water (fill tomato cans with water). Bring to a boil, cover
the pot, reduce heat to low, simmer for 15 minutes. Stir in the tofu and simmer, uncovered,
for 15 more minutes.
3. Use an immersion blender to puree the soup (can do this directly in the pot). If you do
not have an immersion blender, you can puree the soup in small batches in a blender.
*Use salt and pepper to taste. We like heavy pepper, so I added more than 1 teaspoon. This
may be too much for some. Taste, adjust, and taste again!
We enjoyed this recipe with pesto and parmesan cheese topped crostini on Sunday. A more basic addition to this Secret Ingredient Roasted Tomato Soup would be oyster crackers, grilled cheese, or gold-fish crackers. Tofu can be found in the refrigerated section at Whole Foods or your local grocery store. Enjoy and good luck operating undercover!