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Broccoli Tofu Soup Recipe
|Fresh tofu||8 Ounce (Bean Curd)|
|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||3⁄4 Cup (12 tbs)|
Calories 268 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.6%
Saturated Fat 5.9 g29.6%
Trans Fat 0 g
Cholesterol 35.6 mg
Sodium 829.4 mg34.6%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2.2 g8.8%
Sugars 8.4 g
Protein 16 g31.9%
Vitamin A 48% Vitamin C 113.4%
Calcium 36.8% Iron 4%
*Based on a 2000 Calorie diet
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine dried onion, bouillon granules, basil, and 1/2 cup water.
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.
Add tofu and cheese, stirring till cheese is melted.