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Tofu-Carrot Soup

Makes: 6 servings
Prep 30 mins Cook 25 mins
Tofu-Carrot Soup
Ingredients
  • 1 8  ounce package  sliced button mushrooms (2-1/2 cups)
  • 2  stalks celery, sliced
  • 1  medium onion, sliced
  • 2  cloves garlic, minced
  • 2  tablespoons  vegetable oil
  • 4  cups  sliced carrots
  • 3 14 1/2 ounce can  vegetable broth or chicken broth
  • 1 12.3 ounce package  silken-style firm tofu (fresh bean curd), cut up
  • 1 5  ounce can  evaporated milk
  • 1  teaspoon  chopped fresh thyme
  •  Salt
  •  Ground black pepper
  • 1/2  cup  sour cream
  • 2 - 3  teaspoons  water
  •  Fresh thyme (optional)
  •  Cayenne pepper (optional)
Directions

1. In 4- to 6-quart Dutch oven cook mushrooms, celery, onion, and garlic in hot oil over medium heat for 5 minutes or until softened. Add carrots and broth to mixture. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until tender.

2. Let soup cool slightly. Cut up tofu. Place the tofu and half of the broth mixture in a large food processor or blender. (If you don't have a large food processor or blender, process mixture in smaller batches.) Cover and process or blend until smooth. Repeat with remaining broth mixture and evaporated milk. Cover and process or blend until smooth. Return all blended soup to Dutch oven and heat through. Stir in the 1 teaspoon thyme and salt and pepper to taste. Top servings with sour cream thinned with the 2 to 3 teaspoons water and, if desired, additional thyme and cayenne pepper.

Nutrition Facts (Tofu-Carrot Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 205,
  • Fat, total (g) 11,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 18,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 8,
  • vit. A (IU) 138,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1003,
  • Potassium (mg) 658,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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