Tomato-Basil-Tofu Soup

Cook and freeze recipe

4 small-medium onions large dice

3 cups celery stalk chopped

15-20 small garlic cloves

3-4 tablespoons mixed canola and olive oils

    Sautee them for about 10 minutes on medium fire until golden

    Mix often, wait for points of caramelization

Deglaze with the first bottle (46 oz) of tomato juice

    Bring to a boil and simmer for 5 minutes

    Transfer to a blender and puree at high speed for several minutes

    Return to the pot

Add 1 more tomato juice bottle (46 oz)

In the Blender puree 1 tray of firm tofu (14 oz drained) and a 20 oz tomato puree with a 1 quart box of chicken broth

Add to the pot

Add 1 Pint of light or heavy cream, 1 tablespoon salt, 1 teaspoon smoked salt, 2 tablespoons Sriratcha sauce, 10 dried chilies, 1-1.5 tablespoon sweet smoked paprika, 2 tablespoons honey

Keep it on high for 5-10 minutes until the huge cauldron starts to get alive

Simmer for 45-60 minutes

Take the chillies out

1-2 teaspoons cracked black pepper

As much basil, fresh, tubed or dried as you like

Fix final flavor (sweetness, spiciness, saltiness, umami); 

add lemon juice, thai fish sauce (optional)

Simmer another 10-15 minutes.

Cool to room temperature

Divide in portion size containers

Freeze