Try this Tomato Soup with polenta croutons (vegan) recipe, or contribute your own.
Suggest a better descriptionDirections
In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the stock, tofu, sugar, crushed red pepper, and herbs and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of butter and olive oil over medium heat. Add the diced polenta and cook, turning occasionally, until it is lightly browned on all sides, about 6 minutes. Remove from pan and drain on paper towels.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
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Serving Size: 1 (308g) | ||
Recipe Makes: 1 | ||
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Calories: 254 | ||
Calories from Fat: 245 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 17992.5mg | 620 % | |
Potassium 19.9mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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