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Hookery Cookery Home > Vegetarian Recipes >

Creamy Tomato soup

Serves 4


Tofu and olive oil create a Mediterranean flavour to this hearty soup

  • 8 oz. (225g) tomatoes, skinned and chopped
  • 1 x 10 oz (290g) pkt. silken tofu
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 green pepper, chopped and deeseeded
  • 2 tablespoons tomato puree
  • 2 teaspoons of freshly chopped basil
  • half a pint (285 ml) vegetable stock
  • 1 tablespoon of olive oil

    Cooking Instructions:
    1. Fry the onion, garlic and green pepper in oil for about 2 minutes, or until softened
    2. Add the tomatoes, puree, basil and stock, cover, then cook for 30 minutes, till peppers are really soft
    3. Allow to cool slightly then puree in a blender with the tofu
    4. Season to taste then re-heat and serve

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000