Name: Creamy tomato basil soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 13 oz silken tofu, drained; 2.5 oz shredded roasted chicken breast, skinless; 3/4 cup canned crushed tomatoes; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1/2 cup reduced-sodium chicken broth; 1 tbsp tomato paste; 1/3 cup fresh basil, torn; 2 tsp grated Parmesan cheese; 1/4 tsp salt; 1/4 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

In a small pot, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes more until the paste darkens slightly.
Add the crushed tomatoes, chicken broth, salt, and black pepper to the pot. Stir well to combine. Bring to a gentle simmer, then reduce heat to low and simmer for 15 minutes to let the flavors meld. Remove from heat and let cool for 5 minutes before blending.
Carefully transfer the tomato mixture to a blender, working in batches if needed. Add the drained silken tofu and half of the basil. Remove the center cap of the blender lid and cover the hole with a folded towel to allow steam to escape. Blend on high for 1 minute until completely smooth and creamy.
Pour the blended soup back into the pot. Add the shredded chicken and warm over low heat for 3 minutes, stirring often, until steaming. Ladle into a bowl and top with the remaining basil and the Parmesan cheese. Done when steaming and heated through, 165°F.

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Ingredients

Instructions

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