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.

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