Silken tofu, the kind that comes in a cardboard box, is a great ingredient to have around. Pureed, it can stand in for eggs and milk in a pumpkin pie, or high-fat ingredients in a savory dip. Sometimes, though, you might end up needing just a spoonful of it and then have most of a box left over. Water-pack tofu can go into the freezer on its own, but silken tofu gets stringy and gross when it’s been frozen. However, if you puree it with a couple of cups of water, broth, or canned tomatoes, you can save it. When frozen and thawed, it will separate a bit, but can be whisked or blended back together. Then, it’s perfect in a soup. It will turn a broth-based soup into a creamy one, and make a creamy soup heartier.
I had just such a container of tofu and broth in the freezer when I set out to make this soup. This is from Vegetarian Times Complete Thanksgiving Cookbook.
Roasted Red Pepper and sweet Potato Soup
2 large red bell peppers
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 large sweet potato (about 1 pound), peeled and diced
4 cups vegetable broth or water (with or without pureed silken tofu)
2 sprigs fresh thyme or about 1/4 teaspoon dried thyme
juice of 1 lemon
1/4 teaspoon cayenne pepper or to taste
salt to taste
1/4 teaspoon black pepper or to taste
fresh thyme sprigs for garnish (optional)
Broil peppers. Turn with tongs to broil on all sides, until skin just starts to blacken. Remove from oven, wrap loosely with a clean dishcloth or waxed paper, and set aside to cool.
Heat olive oil in a large pot. Saute onion and garlic until onion is tender. Add sweet potato and broth. Bring to a boil, then reduce to a simmer. Cover pot and cook until sweet potato is tender, about 15 minutes.
Peel peppers, and remove stems and seeds. Coarsely chop. Add to soup, along with thyme, lemon juice, cayenne, salt and pepper.
Puree soup with an immersion blender, a blender, or a food processor. Reheat gently and serve.
Makes 4 main dish servings or 6 side dish servings.