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Grains for the holidays: Creamy tofu soup

December 21 marks the first day of winter, also known as the winter solstice. What better way to warm up during the snowy winter than with a bowl of soup? Our recipe for creamy tofu soup features ingredients made with Ontario soybeans.

Yield: 4 servings

Prep time: 30 minutes

Cook time: 20-30 minutes


  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 8-10 mushrooms, sliced
  • 4 cloves of garlic, chopped
  • 3 tsp salt
  • 2 tsp ground black pepper
  • 2 ½ cups vegetable broth
  • 1 ½ cups unsweetened soy beverage
  • 2 cups tofu, cut into small cubes
  • 1 ½ teaspoon of dried or fresh parsley
  • Optional: whole grain croutons and parsley for garnish


  1. Add olive oil and onions to a large saucepan over medium heat, and cook until the onions are soft.
  2. Add in the mushrooms, about one handful at a time.
  3. Once all mushrooms are in the pan, add in garlic, salt, and pepper.
  4. Continue to heat until the mushrooms are cooked all the way through.
  5. Transfer the vegetables to a blender and blend until combined.
  6. Add the vegetable broth, soy beverage, tofu, and parsley to the blender and blend until all the ingredients are well combined and smooth.
  7. Transfer soup to a large stock pot and heat over low-medium heat until it is at a desired temperature.
  8. Garnish with leftover parsley and whole-grain croutons if desired, and enjoy!

Note: If the blender is not big enough, split the vegetables up and blend separately until they are all blended, then combine. Or use an immersion hand blender directly in the pot used to cook the soup to blend all the ingredients until smooth.

Ontario grain tip: If you find any soup too thin, add a thickener such as flour or cornstarch made with Ontario grains! Add in 1-2 tablespoons at a time until it reaches your desired thickness!