Want an easy veggie soup fit for a crowd? Don’t be content to make this the starter to the meal – make it the main event! Not only is it loaded with vegetables, the secret ingredient makes this soup a hearty meal that is great for vegetarians, too. Ready to spoon up some healthy goodness?
Veggie Tofu Soup
- 3 cups sliced carrots
- 2 cloves chopped garlic
- 1 medium sliced onion
- 2 sliced celery stalks
- 2 1/2 cups sliced button mushrooms
- 2 tbsp. vegetable oil
- 3 cans vegetable broth
- 1 package silken tofu
- 1 small can evaporated milk
- 1/2 cup sour cream
- Fresh thyme, salt, and pepper
In a deep pot, heat the vegetable oil and saute the celery, onion, garlic, and mushrooms over medium heat for about ten minutes, or until soft. Add the broth and carrots, bring the pot to boiling, and then lower the heat to a rolling simmer. Simmer the veggies for about twenty minutes, or until the carrots are tender.
Cut up the tofu while the soup is cooling. Put the tofu in a blender, pour half of the veggie soup over it, and process it until smooth. Pour the processed veggie soup back into the pot, and do the same process with the second half of the soup and the evaporated milk. Blend it all together in the pot and heat it through.
Add a pinch of thyme, then salt and pepper to taste. Add the sour cream right before serving. Keep in mind that this veggie soup is good for at least six main-dish servings, so offer generous bowls! A nice crusty bread goes well to make this a complete meal.
