soup, Tomato- Tofu Bisque

By á-27150

Ingredients

• 1 tablespoon unsalted stick
• margarine
• 1 onion, chopped
• 1 tablespoon all-purpose
• flour
• Two 14 1/2-ounce cans
• diced tomatoes (no salt
• added)
• 2 cups low-sodium veg-
• etable broth
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground
• black pepper
• 3/4 pound reduced-fat soft
• tofu (reserve 112 cup of
• the liquid)
• 1/2 cup minced parsley
• 2 tablespoons minced dill
• 1 tablespoon honey

Preparation

Step 1

I. In a large nonstick saucepan or Dutch oven, melt the
margarine. Add the onion and cook, stirring as needed,
until softened, about 5 minutes. Add the flour and cook,
stirring constantly, until the flour is lightly browned,
about 1 minute.
2. Add the tomatoes, broth, oregano and pepper; bring
to a boil. Reduce the heat and simmer, covered, until
heated through, about 10 minutes.
3• Meanwhile, in a blender or food processor, puree the
tofu and the reserved liquid. Add the tofu, parsley, dill
and honey to the tomato mixture; cook, stirring as
needed, until just heated through, about 3 minutes.
PER SERVING: 165 Calories, f> g Total Fat, 1 g Saturated Fat,
o mg Cholesterol, 72 mg Sodium, 23 g Total Carbohydrate,
2 g Dietary Fiber, 7 g Protein, 107 mg Calcium.
SERVING PROVIDES: 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat,
40 Bonus Calories.