Jul's Vegetable Tofu Soup

Serve up this soup on cold evenings for a light but filling meal replete with tofu, tomatoes, corn, celery, kale, zucchini, and mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 221 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 1 bay leaf
• 3 carrots, sliced
• 3 cloves garlic, chopped
• 3 stalks celery, sliced
• 2 zucchini, sliced
• 1 (28 ounce) can diced tomatoes
• 3 quarts chicken broth
• sea salt and cracked black pepper to taste
• 2 cups frozen corn
• 1 (15 ounce) can crushed tomatoes
• 1 (12 ounce) package firm tofu, crumbled
• 3 dashes red pepper flakes
• 0.5 large onion, diced
• 0.5 cup sliced fresh mushrooms, or to taste
• 0.25 cup chopped kale, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.