Tomato-Tofu Bisque

Recipe Ingredients

1 tablespoon	15ml	Unsalted stick margarine
1		Onion - chopped
1 tablespoon	15ml	All-purpose flour
2		No-salt-added diced tomatoes - - (14 1/2 oz ea)
2 cups	474ml	Low-sodium vegetable broth
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 lb	340g / 11oz	Reduced-fat soft tofu
		= (reserve 1/2 cup of the liquid)
1/2 cup	46g / 1.6oz	Minced parsley
2 tablespoons	30ml	Minced dill
1 tablespoon	15ml	Honey

Recipe Instructions

In a large nonstick saucepan or Dutch oven, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.

Add the tomatoes, broth, oregano and pepper; bring to a boil. Reduce the heat and simmer, covered, until heated through, about 10 minutes.

Meanwhile, in a blender or food processor, puree the tofu and the reserved liquid. Add the tofu, parsley, dill and honey to the tomato mixture; cook, stirring as needed, until just heated through, about 3 minutes.

This recipe yields 4 servings.

Per Serving: 165 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 72 mg Sodium, 23 g Total Carbohydrate, 2 g Dietary Fiber, 7 g Protein, 107 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat, 40 Bonus Calories.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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