Creamy asparagus soup with roasted pepper puree
Fat free reduced sodium vegetable broth
2 cup(s), or chicken broth
1 medium, peeled and diced
1 cup(s), chopped, chopped
2 medium clove(s), chopped
⅛ tsp, or to taste
1½ pound(s), fresh, ends trimmed, cut into small pieces
Roasted red peppers (packed in water)
7 oz, drained
Lite silken tofu
- 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.