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Roasted-Vegetable-Tofu-Soup

Roasted Vegetable Tofu Soup

This soup is packed with good-for-you veggies and protein great for vegetarians and hearty enough to fill up carnivores, too.
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Course: Soup & Stews
Preparation: Roast, Simmering
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 12 servings
Author: Hello Canola

Ingredients

  • 2 onions, cut into 1-inch pieces
  • 2 carrots, peeled and cut into 1-inch sticks
  • 2 celery ribs, cut into 1/2-inch thick slices
  • 1 medium turnip, peeled and cut into 1-inch slices
  • 1 small sweet potato, peeled and cut into 1-inch cubes
  • 4 large cloves garlic, whole and unpeeled
  • 2 Tbsp canola oil
  • 6 cups vegetable stock
  • 15 oz can diced tomatoes, preferably fire roasted, with juices
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • 2 Tbsp chopped fresh Italian parsley
  • 1 cup firm tofu
Imperial - Metric

Instructions

  • Preheat oven to 425 °F (220 °C). Toss onions, carrots, celery, turnip, sweet potato and garlic with canola oil and place on large baking pan. Spread out into even layer and roast for 30 minutes, or until vegetables are tender and lightly browned at edges.
  • In large stock pot, add roasted vegetables and scrape up any browned bits clinging to pan. Add vegetable stock, tomatoes and juices, black pepper, rosemary and thyme.
  • Cover pot and allow soup to simmer for about 1 hour. Stir in parsley and tofu and cook for 5 minutes.
Nutrition Facts
Roasted Vegetable Tofu Soup
Serving Size
 
1 cup
Amount per Serving
Calories
80
% Daily Value*
Fat
 
3.5
g
5
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
180
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.