Creamy Tomato Soup

Makes about 2 quarts

Ingredients

• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 3-3.5 tbsp no-salt-added tomato paste
• 1 (28-oz can) whole or diced fire-roasted tomatoes
• 1 lb silken tofu, drained and cut into large cubes

Directions

1. Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper.
2. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water.
3. Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. 
4. Stir in the silken tofu again for 15 minutes, uncovered. Puree the soup in a blender until smooth.

Opinion: was good, not my favourite version of tomato soup but still very delicious as a meal, substituted the celery for mushrooms.

Click Here for the Recipe from Dr. Oz`s Website