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Jul’s Vegetable Tofu Soup

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Jul’s Vegetable Tofu Soup



Ingredients :

  • 2 tablespoons olive oil
  • 3 carrots
  • sliced
  • 3 stalks celery
  • sliced
  • ½ large onion
  • diced
  • 1 tablespoon dried basil
  • 3 dashes red pepper flakes
  • sea salt and cracked black pepper to taste
  • 3 cloves garlic
  • chopped
  • 3 quarts chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can crushed tomatoes
  • 1 bay leaf
  • 2 cups frozen corn
  • 2 zucchini
  • sliced
  • 1 (12 ounce) package firm tofu
  • crumbled
  • ½ cup sliced fresh mushrooms
  • or to taste
  • ¼ cup chopped kale
  • or to taste
  • Methods :

  • Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
  • Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.
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