Hearty Tomato Bisque (tofu)
Source of Recipe
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Hearty Tomato Bisque (tofu)
Light & Tasty April/May 2007
6 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 20 min. Cook: 20 min.
Yield: 6 servings.
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. “You'll never want canned soup again,” writes Lisa.
Ingredients:
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cans (15 ounces each) crushed tomatoes
• 1 tablespoon honey
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces soft tofu, drained and crumbled (1 cup)
• 1-1/2 cups soy milk
• 3/4 cup salad croutons
Directions:
1. In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons.
1 cup bisque with 2 tablespoons croutons equals 156 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 432 mg sodium, 21 g carbohydrate, 4 g fiber, 8 g protein. ++++ Diabetic Exchanges: 2 vegetable, 1 lean meat 1/2 starch 1/2 fat.
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