You are here

Broccoli Tofu Soup

Diet.Chef's picture
Ingredients
  Tofu 8 Ounce
  Wafer 1⁄2 Cup (8 tbs)
  Minced dried onion 1 Tablespoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Frozen chopped broccoli 10 Ounce (1 Package)
  Condensed cream of potato soup 10 3⁄4 Ounce (1 Can)
  Milk 2 Cup (32 tbs)
  Shredded swiss cheese 3 Ounce (3/4 Cup)
Directions

Place tofu in a double thickness of cheese cloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine the water, dried onion, bouillon granules, and basil.
Bring to boiling.
Stir in frozen broccoli; return to boiling.
Reduce heat; cover and simmer 5 minutes or till tender.
Do not drain.
Stir in soup.
Gradually add milk; bring to boiling.
Reduce heat.
Add tofu and cheese, stirring till cheese is melted.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.015625
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 653

% Daily Value*

Total Fat 75 g116.1%

Saturated Fat 30.2 g151%

Trans Fat 0 g

Cholesterol 169.5 mg56.5%

Sodium 3771.6 mg157.2%

Total Carbohydrates 179 g59.7%

Dietary Fiber 8.8 g35.1%

Sugars 76.2 g

Protein 69 g137.6%

Vitamin A 192.5% Vitamin C 453.6%

Calcium 158% Iron 16.2%

*Based on a 2000 Calorie diet

0 Comments

Broccoli Tofu Soup Recipe