This tomato soup is my trusted fail-proof recipe that never disappoints. I first had at my Mother-in-Law’s and have been cooking it ever since. The original recipe did not have tofu, but since this soup is a staple with my children, I added tofu for more nutritional value.
I like add to add a bit of cooked pasta or rice when serving it, so it becomes a full meal for my kids.
- I use homemade chicken stock for most of my soups (I usually cook a bit batch and freeze it), but low sodium store-bought one is a perfect substitute. Vegetable broth will work beautifully for a vegetarian version of this soup
- I like to buy whole seasoned canned tomatoes as they have a hint of flavour (Italian seasoning)
- This recipe requires a very handy kitchen tool: a blender. I use an immersion (AKA stick one), but regular blender will do the trick, you just have to be careful about handling hot liquid.
The ingredients (6-8 servings):
- 1 can of seasoned whole tomatoes (796 ml)
- 3 cups chicken or vegetable broth
- 3-4 medium potatoes, peeled and cubed
- 1 package silken tofu
- Salt and black pepper to taste
- 1/2 cup heavy cream
- Mix canned tomatoes and broth in a medium pot
- Bring to boil over medium heat
- Add potatoes and bring to a boil again
- Lower the heat slightly and cover the pot with a lid (leave bit of space between the pot and the lid to let the heat escape)
- Cook until potatoes are fully done and tender when you pierce them with a fork (30-45 minutes)
- Remove from heat and add tofu
- Puree with a blender until smooth
- Put the soup back on the stove and set the heat to medium low
- Add cream and gently reheat until almost boiling
- Serve with a slice of fresh bread or a bit of cooked pasta or rice
- I had a lot of fun with my Boomerang app this time around 🙂