Ingredients
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1 tablespoon unsalted margarine (stick)
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1 onion, chopped
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1 tablespoon flour
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2 (14 1/2 ounce) cans diced tomatoes
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2 cups vegetable broth
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1 teaspoon dried oregano
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1/4 teaspoon fresh ground black pepper
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1/2 cup fresh parsley, minced
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2 tablespoons fresh dill, minced
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1 tablespoon honey
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3/4 lb reduced-fat soft tofu (reserve 1/2 cup of the liquid)
Instructions
- Melt margarine in a large saucepan.
- Add onion and cook until softened (about 5 minutes).
- Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
- Add the tomatoes, broth, oregano and pepper.
- Bring to a boil.
- Reduce heat and simmer, covered, until heated through (about 10 minutes).
- Puree the tofu and the reserved liquid.
- Add the pureed tofu, parsley, dill and honey.
- If you prefer you can puree to whole soup for a smoother texture.
- Cook while stirring until just heated (about 3 minutes).
- Don't overcook.