Creamy Asparagus Soup with Roasted Pepper Puree
Fat free chicken broth
2 cup(s), reduced-sodium, or vegetable broth
Plain baked potato(es)
1 medium, peeled, diced (about 8 oz)
1 cup(s), chopped
2 clove(s), medium, chopped
⅛ tsp, or to taste
1½ pound(s), fresh, ends trimmed, cut in small pieces
Roasted red peppers (packed in water)
7 oz, jarred in water, drained
Lite silken tofu
- In medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.
- Meanwhile, puree roasted peppers in blender until smooth. Spoon pureed peppers into small bowl and set aside. Rinse blender.
- Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).