Tofu, Tomato, and Spinach Soup
This vegetable and tofu soup is a delicious way to end your day. You can use fresh or frozen spinach and top with cilantro for a satisfying soup.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: East Asian
- Difficulty: Easy
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Carb
- Low-Sugar
Tags
- quick
- healthy
- savory
- comfort food
- fresh
Ingredients
- 1 teaspoon vegetable oil
- 0.5 cup onion (chopped)
- 1 clove garlic (minced)
- 6 cup low-sodium chicken broth
- 1 package tofu (silken, firm or extra firm, 14 ounce, patted dry and cut into 0.5 inch cubes)
- 2 tomatoes (chopped)
- 3 green onions (chopped)
- 4 cup spinach leaves (fresh, washed and dried, or 1- 10 ounce box frozen chopped spinach, thawed and squeezed dry)
- 1 tablespoon soy sauce (reduced sodium)
- 0.25 teaspoon ground black pepper
- 0.25 cup cilantro leaves
Instructions
- Heat a 3 quart saucepan over medium heat; add vegetable oil and chopped onion.
- Cook onion until softened, but not brown.
- Stir in garlic and cook just until fragrant.
- Add chicken broth.
- Bring to a boil.
- Add tomatoes and tofu.
- Lower heat and simmer until tomatoes are soft but not mushy (this takes just a couple of minutes).
- Stir in green onions (optional), spinach, ground pepper and cilantro.
- Cook just until spinach is wilted.
- Remove from heat.
- Taste for seasoning.
- Serve hot.
Notes
Add extra vegetables that you have on hand, such as peppers, spinach, avocado, kale, etc. for more flavor and nutrients!
Nutrition (per serving)
- Calories: 121
- Protein: 11.7 g
- Carbohydrates: 6.3 g
- Fat: 6.6 g
- Fiber: 2.2 g
- Sodium: 194 mg
- Saturated Fat: 1.1 g
- Sugar: 3 g