Creamy asparagus soup with roasted pepper puree
0
Points®
Total time: 29 min • Prep: 18 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
Pureed silken tofu gives this soup a creamy texture without adding much fat. And because tofu has little flavor, it doesn't affect the soup's taste.
Ingredients
Low sodium vegetable broth
2 cup(s), or chicken broth
Uncooked potato
1 medium, peeled and diced
Onion
1 cup(s), chopped, chopped
Garlic
2 clove(s), chopped
Table salt
¼ tsp
Cayenne pepper
⅛ tsp, or to taste
Asparagus
1½ pound(s), fresh, ends trimmed, cut into small pieces
Roasted red peppers (packed in water)
7 oz, drained
Lite silken tofu
8 oz
Instructions
1
In a 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 a blender until smooth. Spoon pureed peppers into a small bowl; set aside. Rinse blender.
3
Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan but be careful not to splatter hot liquid).
4
Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold. Yields about 1 1/2 cups of soup and 1 1/2 tablespoons of pepper puree per serving.
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