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If you love canned tomato soup, try this delicious low fat version! This light creamy soup is a great first course.

Click here to get the recipe!


  • Servings: 4-6
  • Ingredients:
    1 onion, chopped

    1 clove garlic, chopped

    1 tsp salt

    3 cups water or vegetable stock

    1Tbsp vegetable broth powder

    1-1/2 quarts ripe tomatoes, quartered (preferably Roma)

    1 Tbsp basmati rice

    1 bay leaf

    1/8 tsp white pepper

    1-1/2 Tbsp. chopped fresh basil

    1/2 Tbsp chopped fresh dill

    1-1/2 Tbsp unrefined cane sugar or honey

    1 Tbsp tomato paste

    1/2 cup + 2 Tbsp Morinaga Silken Tofu - Lite Firm, cubed

    1 tsp extra virgin olive oil, if desired
  • Directions:
    Bring all ingredients, except tofu and olive oil to a boil; reduce to a simmer. Cover and cook for 35 minutes. Remove bay leaf and let cool 15 minutes.

    Puree in the container of a blender and pass through a wire mesh strainer to remove the skin and seeds. Blend again with tofu and olive oil until smooth and creamy.

    Garnish with additional chopped fresh basil and serve with crackers or croutons.
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  • Delicious Ways to Use Tofu

    Did you know you can use puréed Morinaga Silken Firm Tofu to replace some liquid, egg, or dairy ingredients? For instance when baking, where a recipe calls for yogurt, sour cream, or eggs*, use puréed tofu. When recipes call for buttermilk, soymilk, or dairy milk, use the "Mori-Nu Baking Blend"...

Click here to learn more!
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