- 2 tablespoons olive oil
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1/2 large onion, diced
- 1 tablespoon dried basil
- 3 dashes red pepper flakes
- sea salt and cracked black pepper to taste
- 3 cloves garlic, chopped
- 3 quarts chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can crushed tomatoes
- 1 bay leaf
- 2 cups frozen corn
- 2 zucchini, sliced
- 1 (12 ounce) package firm tofu, crumbled
- 1/2 cup sliced fresh mushrooms, or to taste
- 1/4 cup chopped kale, or to taste
- 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.
- 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.
04/06/2018
recipepes.com
Jul's Vegetable Tofu Soup, recipe
PT15M
PT1H
5
455 calories
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