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Tomato: Tomato Jalapeno Soup

Source of Recipe

Cooking Light


List of Ingredients

28 ounces plum tomatoes, undrained
1 package soft silken tofu, drained, divided
1 teaspoon sugar
1 teaspoon olive oil
1/2 cup finelly chopped red onion
1 clove garlic, minced
1/4 cup minced fresh basil basil (1 tsp dry)
1 tablespoon minced seeded jalapeno
2 teaspoons minced fresh oregano (1/2 tsp dry)
1/2 tsp pepper -- (1/2 to 1)
1/8 teaspoon ground cumin
1 tablespoon grate fresh Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon salt


Recipe

A soft-textured silken tofu is best for making creamy soups. Combine plum tomatoes, 6 ounces drained tofu, and sugar in a food processor, and process until the tomato mixture is smooth. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and minced garlic, and sautÈ for 4 minutes.

Reduce heat to medium, and stir in the tomato mixture, minced basil, and next 4 ingredients (minced basil through ground cumin). Cook the tomato mixture until thoroughly heated; cover soup, and keep warm. Combine the remaining tofu, Parmesan cheese, lemon juice, and salt in a blender, and process until the cheese mixture is smooth. Ladle the soup into each of 4 bowls, and top with the Parmesan cheese mixture.