adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jul's Vegetable Tofu Soup
0 Likes
Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Wholesome vegetable tofu soup perfect for cozy nights, packed with tomatoes, corn, kale, zucchini, and mushrooms.
Ingredients:
  • 2 tablespoons olive oil
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 0.5 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
  • 0.5 cup sliced fresh mushrooms, or to taste
  • 0.25 cup chopped kale, or to taste
Instructions:
  • In a large stockpot over medium-high heat, saute carrots in olive oil until well coated, for about 3 to 5 minutes. Add celery, onion, half the basil, red pepper flakes, salt, and black pepper; saute until just soft, around 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Add chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and the rest of the basil. Bring soup to a boil.
  • Combine corn, zucchini, tofu, and mushrooms into the pot of soup. Season with salt and black pepper. Bring to a boil, then simmer on low heat with the lid on for about 1 hour until vegetables are fork-tender. Stir in kale, cover, and simmer for an additional 15 minutes until wilted.

Similar Recipes