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Alaskan Tomato Soup

30 minutes or fewer Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.

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30 minutes or fewer

Alaska resident Angela Wilde uses cooking and eating to get out of the house, despite the winter elements. Since fresh tomatoes are not in season in January, Wilde created this delicious soup using canned ones.

Servings
SERVING

Ingredients

  • 2 Tbs. olive oil
  • 1/2 medium red onion, diced (about 1/2 cup)
  • 6 cloves garlic, minced (about 2 Tbs.)
  • 1 14-oz. can diced tomatoes with sweet onion
  • 1 14-oz. can plain tomato sauce
  • 4 oz. silken tofu, mashed (about 2/3 cup)
  • 1 low-sodium vegetable bouillon cube
  • 1/2 cup couscous
  • 1/4 cup chopped parsley
  • 2 Tbs. chopped oregano
  • 2 Tbs. chopped basil

Preparation

  1. Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.
  2. Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add couscous, parsley, oregano and basil. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.

Nutrition Information

  • Serving Size Serves 6
  • Calories 162
  • Carbohydrate Content 24 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 678 mg
  • Sugar Content 7 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g