Creamy Asparagus Soup with Roasted Pepper Puree

2
Total Time
29 min
Prep
18 min
Cook
11 min
Serves
4
Difficulty
Moderate
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

fat free reduced sodium vegetable broth

2 cup(s), or chicken broth

uncooked potato(es)

1 medium, peeled and diced

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

2 medium clove(s), chopped

table salt

¼ tsp

cayenne pepper

tsp, or to taste

uncooked 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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