Recipes
Creamy Asparagus Soup with Roasted Pepper Puree


Core Recipe
Servings | 4
Preparation Time | 18 min
Cooking Time | 11 min
Level of Difficulty | Moderate

soups | A cream soup without cream? Sure! Pureed silken tofu helps yield a smooth texture without imparting any taste. The roasted pepper puree boosts flavor and does wonders for eye-appeal.

2 cup fat-free chicken broth, reduced-sodium, or vegetable broth
1 medium potato, baked, peeled and diced (about 8 oz)
1 cup onion(s), chopped
2 medium garlic clove(s), chopped
1/4 tsp table salt
1/8 tsp cayenne pepper, or to taste
1 1/2 pound asparagus, fresh, ends trimmed, cut into small pieces
7 oz roasted red peppers, jarred in water, drained
8 oz lite silken tofu

Instructions


1. In a medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly.
2. Meanwhile, puree roasted peppers in a blender until smooth. Spoon pureed peppers into a small bowl and set aside. Rinse blender.
3. Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).
4. Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold. Yields about 1 1/2 cups of soup and 1 1/2 tablespoons of pepper puree per serving.