51 tofu soup recipes

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

A warming Tibetan-style soup with mixed vegetables and tofu in a ginger-garlic broth thickened with a golden ghee roux. Nourishing, aromatic, and on the table in 40 minutes.

A warming Chinese winter soup with mushrooms, spinach, and silky tofu in a tangy sesame-soy broth spiked with hot pepper oil. Vegan, cozy, and ready in 40 minutes.

Ginger chicken soup with soy-marinated tofu, fresh spinach, and a ginger-infused broth. A light, warming bowl with clean Asian flavors, low in calories and ready in under an hour.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan chili enchiladas with marinated tofu in a soy-peanut-tomato base, rolled in corn tortillas and baked under a from-scratch chili enchilada sauce. Hearty plant-based dinner that fills 10 plates.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Light, low-calorie Chinese soup with seven vegetables, tofu, and ginger-garlic infused chicken broth. Napa cabbage, snow peas, mushrooms, and bamboo shoots in a clean, warming bowl.