Creamy Asparagus Soup with Roasted Pepper Puree
- Total Time
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.
fat free reduced sodium vegetable broth2 cup(s), or chicken broth
uncooked potato(es)1 medium, peeled and diced
uncooked onion(s)1 cup(s), chopped
garlic clove(s)2 clove(s), medium, chopped
table salt¼ tsp
cayenne pepper⅛ tsp, or to taste
uncooked asparagus1 ½ pound(s), fresh, ends trimmed, cut into small pieces
roasted red peppers (packed in water)7 oz, drained
lite silken tofu8 oz
- 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.
- Meanwhile, puree roasted peppers in a blender until smooth. Spoon pureed peppers into a small bowl; set aside. Rinse blender.
- Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan but be careful not to splatter hot liquid).
- 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.