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Tomato Basil Tofu Soup

Tomato Basil Tofu Soup

Nutrition Facts
  • cal. (kcal) 277
Tomato Basil Tofu Soup
  • Makes: 4 servings
  • Carb Grams Per Serving: 36


  • 8 cups purified water
  • 8 cups stewed tomatoes
  • 2 cups chopped basil leaves
  • 4 tablespoons garlic powder
  • 1 package firm tofu (16 ounces), cubed into 1/4-inch cubes


  1. In a large pot, combine water, tomatoes, basil, and garlic powder.
  2. Over high heat, bring soup to a boil, reduce heat to a simmer, and cover.
  3. Allow soup to simmer for 30 minutes.
  4. Remove from heat and allow to cool for 5 minutes.
  5. Using an immersion blender, submerge blades and blend on high until all ingredients are broken down and thoroughly blended.
  6. Add tofu, stirring to blend well.
  7. Consume immediately or transfer soup to a large glass container with a tight-fitting lid. Soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.


Nutrition Information

Servings Per Recipe: 4
PER SERVING: 277 cal., 10 g total fat 948 mg sodium, 36 g carb. (5 g fiber, 23 g sugars), 15 g pro.