Roasted Tomato-Basil Soup with Tofu and Spinach (or, what to do with your leftover soup)

Yesterday I posted about some delicious tomato soup I had made with a great farmers’ market find – fresh-frozen heirloom tomatoes. I roasted them up with some garlic and onions and the result was fabulous. Find that story here.

Travis and I enjoyed our leftover soup with the extra sandwiches I had made (see same post above) the next day, but I wanted to make something different with the little we had left after that. Well, that’s part of the reason I wanted to create something new out of it… because there was really only one serving left, and we were two hungry people. I scoured the fridge and the pantry and found some likely subjects: tofu, rice, and spinach.

IMG_3377

I cubed and sauteed half a container of tofu before throwing it in, and I chopped up a handful of spinach and let it wilt in the warming soup. At that point, I had to add one of those small cans of tomato sauce because there really wasn’t enough soup left to accommodate all the new ingredients, and it did the trick just fine (improvisation is my friend). After adjusting the spices, I served it over rice with a little cheese on top and a side salad and voilá – dinner re-imagined!

IMG_3376Happy leftover adventuring!  :)

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