Tofu and Carrot Soup

Tofu and Carrot Soup

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 6 Servings

This tofu-based soup made with carrots is both creamy and satisfying. Using non-fat evaporated milk instead of heavy cream reduces the amount of total fat and calories.


  • 1 8-ounces package sliced button mushrooms (2-1/2 cups)
  • 2 stalks celery, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 4 cups sliced carrots
  • 1 12.3-ounce package silken-style firm tofu (fresh bean curd), cut up
  • 3 14-ounce cans vegetable broth
  • 1 5-ounce can low-fat or non-fat evaporated milk
  • 1 teaspoon chopped fresh thyme
  • Sour cream to garnish
  • Fresh thyme to garnish


  1. Place a Dutch oven over medium heat and add the olive oil.
  2. Once the oil begins to shimmer, add the mushrooms, celery, onion, and garlic and cook for 5 minutes.
  3. Stir in the carrots and the broth and bring the mixture to a boil.
  4. Once boiling, cover the pan and simmer for 20 minutes.
  5. Remove the pan from the heat and add the tofu and the evaporated milk. With a stick blender, purée the soup until smooth.
  6. Ladle the soup into bowls and garnish with a swirl of sour cream and a sprinkle of fresh thyme.


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