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Cooking Secrets
- Use firm tofu to help it hold its shape better in the soup.
- Sauté the vegetables first to bring out deeper flavors before adding broth.
- Add fresh herbs like thyme or parsley at the end for a bright, fresh taste.
Ingredients 0/17
Why This Dish Is Worth Trying
Step 1
Lightly heat some olive oil in a large pot over medium-high heat. Toss in the carrots and cook them for about 3 to 5 minutes, stirring occasionally so they get nicely coated in the oil. Next, add the celery, onion, half of the basil, red pepper flakes, salt, and pepper. Cook everything together until the veggies start to soften, which should take around 5 minutes. Then, stir in the garlic and cook for another couple of minutes until you can really smell that garlicky aroma.
Step 2
Pour in the chicken broth, diced and crushed tomatoes, and add the bay leaf along with the rest of the basil. Bring the mixture up to a boil. Once it’s bubbling, add the corn, zucchini, tofu, and mushrooms. Give it a good stir, season with a bit more salt and pepper if needed, and bring it back to a boil.
Step 3
Turn the heat down to low, cover the pot, and let the soup simmer gently for about an hour so all the flavors come together and the vegetables get nice and tender. Finally, stir in the kale, cover again, and cook just until it wilts, which should take about 15 minutes. Taste and adjust seasoning if you like, then it’s ready to enjoy!
