Cream of Vegetable Soup

By Lauren_Jorgensen

Nutrition Facts:
per 1 cup serving
86 calories; 3.5g fat; 0.5g saturated fat; 1g monounsaturated fat; 0.25g polyunsaturated fat; 8g carbs; 2g Fiber; 3g sugar; 5g protein; 132mg sodium; 1mg cholesterol

Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped onion, shallots or leeks
• 4 cups low-sodium vegetable broth
• 1 1/2 lbs vegetables, chopped (combination of red bell pepper & cauliflower)
• 16 oz silken tofu
• 1 tbsp white wine vinegar
• Sea Salt & fresh ground black pepper to taste
• 1/8 cup grated parmesan

Details

Servings 8
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

1. Heat oil in a large heavy-bottomed pot or dutch oven on medium. Add onion and saute, stirring occasionally, until tender and translucent, about 5 minutes.

2. Add broth and bring to a simmer. Add vegetables and return to a simmer, then reduce heat to maintain simmer. Cover and cook until vegetables are tender when pierced with a fork.

3. Working in batches, if necessary, transfer soup to a blender. Pulse soup, using the puree setting, until it reaches a smooth or desired consistency. Add tofu and vinegar, pulse to combine and puree tofu. Season with salt and pepper.

4. Divide soup evenly among 8 bowls, topping each with 1 tsp parmesan.