Skip to main content New this month
Get the Allrecipes magazine

Jul's Vegetable Tofu Soup

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Tasty vegetable tofu soup I threw together one cold afternoon. You could, of course, add as few or as little veggies as you like. Topping it with some shredded Parmesan cheese really makes it yummy."
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 221 cals
Original recipe yields 8 servings (3 quarts)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
  2. Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

Nutrition Facts


Per Serving: 221 calories; 8.2 g fat; 23.8 g carbohydrates; 14.9 g protein; 0 mg cholesterol; 1460 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0