Gingery Tomato Soup

Demonstrated by: Judy Thompson, Registered Dietitian.
Heart Healthy Recipes - 2000.



Gingery Tomato Soup

  • 1 teaspoon canola oil
  • 2 cloves garlic, finely minced
  • 3 shallots or 1 onion, coarsely chopped
  • 1 tablespoon minced ginger root
  • 3 cups coarsely chopped tomatoes
  • 2 cups vegetable stock
  • 1 tablespoon low-salt soy sauce
  • 2 oz firm tofu, cut in small cubes


  1. In a saucepan, heat the oil; add garlic and shallots and sauté for a few minutes.
  2. Add ginger, tomatoes, and stock; bring to a boil.
  3. Lower heat and simmer for about 20 minutes, or until tomatoes are soft.
  4. Press mixture through a sieve; reserve solids to use in other cooking.
  5. Add soy sauce and tofu cubes to soup.

Makes 4 servings.


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