Creamy Tomato Soup with Tofu
plus Peas & Cheesy Toasts
- Soy
- Milk
- Wheat
Have you ever had penne alla vodka and loved the sauce so much you wanted to drink it up with a straw? No? Just us? Well, that’s kind of what this creamy tomato soup is like. It’s got the added bonus of Italian sausage, bright pops of peas, and Italian seasoning to make it extra zesty. There’s also a cheesy, crusty baguette to round out the meal. All this in 20 minutes? It’s not just supper, it’s souper!
Ingredients
1 unit
Tofu
(Contains: Soy)
1 tablespoon
Italian Seasoning
2 tablespoon
Cornstarch
1 unit
Tomato Paste
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Mushroom Stock Concentrate
4 ounce
Peas
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ cup
Italian Cheese Blend
(Contains: Milk)
Not included in your delivery
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing if necessary; discard casing. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add sausage and half the Italian Seasoning (all for 4); cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup cold water until combined. Set aside. • To pot with sausage, add tomato paste. Cook, stirring occasionally, until combined, 30 seconds. • Increase heat to high. Stir in cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture, and 1 ½ cups hot water (3 ½ cups for 4 servings); bring to a boil. Cook, stirring occasionally, until thickened, 5 minutes. TIP: If soup seems too thick, stir in another ¼ cup water. • Remove pot from heat; stir in peas. Taste and season generously with salt (we used ¾ tsp; 1 ½ tsp for 4) and pepper.
• While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the Italian cheese blend. • Bake on top rack until cheese melts, 4-6 minutes.
• Divide soup between bowls; top with remaining Italian cheese blend. Serve with cheesy bread on the side.
