A hearty and vibrant vegetable tofu soup, perfect for a comforting and nourishing meal. This customizable soup bursts with fresh flavors and textures, making it a delightful experience for any palate.

Follow The Directions

01

Step

Heat olive oil in a large, heavy-bottomed stockpot over medium-high heat. Add carrots and sauté until well coated and slightly softened, 3 to 5 minutes.

02

Step

Add celery, onion, half of the dried basil, red pepper flakes, salt, and black pepper. Sauté until the vegetables are just soft, about 5 minutes.

03

Step

Add garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn.

04

Step

Pour in chicken broth (or vegetable broth), diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring the soup to a boil.

05

Step

Stir in corn, zucchini, crumbled tofu, and mushrooms. Season with additional salt and black pepper to taste. Bring the soup back to a boil, then reduce heat to low.

06

Step

Cover the pot and simmer gently until the flavors have melded and the vegetables are fork-tender, about 1 hour.

07

Step

Add chopped kale, cover, and simmer until the kale is wilted and tender, about 15 minutes more. Remove bay leaf before serving.

For a richer flavor, consider using roasted vegetables.
Adjust the amount of red pepper flakes to control the level of spice.
Feel free to substitute other vegetables based on your preferences and what you have on hand.
Serve hot with a sprinkle of fresh herbs or a dollop of Greek yogurt for added flavor and creaminess.

Agustin Krajcik

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