This recipe is a delicious vegan bisque. It uses tofu for the creaminess that one would expect from a bisque. For the vegetable stock see the recipe for September 2007.
I Tbs unsalted stick margarine
1 onion, chopped
1 Tbs all-purpose flour2 cans no-salt-added diced tomatoes(14 1/2 oz ea)
2 cups vegetable stock
1 tsp dried oregano
3/4 lb tofu (reserve 1/2 cup of the liquid)
1/2 cup minced parsley
2 Tbs minced dill
1 Tbs honey
In a large nonstick saucepan or Dutch oven, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute.
Add the tomatoes, stock, oregano and pepper; bring to a boil. Reduce the heat and simmer, covered, until heated through, about 10 minutes. Meanwhile, in a blender or food processor, puree the tofu and the reserved liquid. Add the tofu, parsley, dill and honey to the tomato mixture; cook, stirring as needed, until just heated through, about 3 minutes.
Nutrition (per serving). 165.0 calories; 31% calories from fat; 6.0 g total fat; 72.0 mg sodium; 23.0 g carbohydrates; 2.0 g fiber; 7.0 g protein.