Creamy Asparagus Soup with Roasted Pepper Puree
0
Points®
Total time: 29 min • Prep: 18 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
Cream soup without cream? Sure! Pureed silken tofu helps yield a smooth texture without imparting any taste. The roasted pepper puree boosts flavour and adds colour.
Ingredients
Fat free chicken broth
2 cup(s), reduced-sodium, or vegetable broth
Plain baked potato
1 medium, peeled, diced (about 8 oz)
Onion
1 cup(s), chopped
Garlic
2 clove(s), large, chopped
Table salt
¼ tsp(s)
Cayenne pepper
⅛ tsp(s), or to taste
Asparagus
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
8 oz
Instructions
1
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.
2
Meanwhile, puree roasted peppers in blender until smooth. Spoon pureed peppers into small bowl and set aside. Rinse blender.
3
Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).
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