Creamy Asparagus Soup With Roasted Pepper Puree Recipe
Ingredients

• 2 cups fat-free, reduced sodium chicken or vegetable broth
• 1 medium potato -- baked, peeled and diced
• 1 cup onion -- chopped
• 2 cloves garlic -- chopped
• 1/4 teaspoon table salt
• 1/8 teaspoon cayenne pepper -- or to taste
• 1 1/2 pound fresh asparagus -- ends trimmed, cut into small pieces
• 7 ounces roasted red peppers -- jarred in water, drained
• 8 ounces lite silken tofu

Directions
In a medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly. Meanwhile, puree roasted peppers in a blender until smooth. Spoon pureed peppers into a small bowl and set aside. Rinse blender. Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan). Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold.