Tofu Soup

1 Tbs olive oil

1 Red onion chopped

1 Garlic clove chopped

1 Tsp Thyme (dried) or 1 sprig fresh

1 Tsp Dill (Dried) or equivalent fresh diced fine

1/2 Tsp salt

1 Chopped red pepper (whites and stem removed)

2 Carrots chopped

1 Potato chopped

1 14 oz Can of diced tomatoes 

2 Cups Vegetable stock

6 oz Smoked tofu (trimmed of tough exterior) and cubed into 1/4” pieces

1/2 Cup heavy Cream or non dairy alternate

1 Tbs. Lemon juice

Prepare all vegetables and tofu. When ready in either a dutch oven or large soup pot over medium heat add olive oil and onions. Cook for 2-3 min until softened and add garlic thyme and dill (cook for another 30 seconds). Add all remaining ingredients (except for cream and lemon juice) mix together and cook covered for 10-15 minutes until vegetables have softened. Once vegetables are soft take pot off of heat and add cream and lemon juice. Take either an immersion blender or stand up blender (if using a stand up blender please work in batches once the soup has cooled) blend soup until almost totally blended. We like to leave some chunky bits so this is reminiscent of a real chowder recipe. Serves 4 (keeps for 4 days in the fridge)