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Jul's Vegetable Tofu Soup

Rated as 3 out of 5 Stars

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


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  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 23.8 14.9 0 1460 Full nutrition

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I added more celery, and no zucchini.... it was delicious!! Add some dill too... it's wonderful!