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Creamy Asparagus Soup with Roasted Pepper Puree

0
Points® value
Total Time
29 min
Prep
18 min
Cook
11 min
Serves
4
Difficulty
Moderate
Cream soup without cream? Sure! Pureed silken tofu helps yield a smooth texture without imparting any taste. The roasted pepper puree boosts flavour and adds colour.

Ingredients

Fat free chicken broth

2 cup(s), reduced-sodium, or vegetable broth

Plain baked potato

1 medium, peeled, diced (about 8 oz)

Onion

1 cup(s), chopped

Garlic

2 clove(s), large, chopped

Table salt

¼ tsp(s)

Cayenne pepper

⅛ tsp(s), or to taste

Asparagus

1½ pound(s), fresh, ends trimmed, cut in small pieces

Roasted red peppers (packed in water)

7 oz, jarred in water, drained

Lite silken tofu

8 oz

Instructions

  1. In 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 blender until smooth. Spoon pureed peppers into small bowl and set aside. Rinse blender.
  3. Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan).

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