Million Dollar Soup Recipe

Introduction

Million Dollar Soup is a hearty and flavorful dish that brings together creamy beans, smoked tofu, and warming spices. Perfect for a cozy meal, this soup is both nourishing and satisfying with a touch of smoky heat.

Ingredients

• 2 (15 oz) cans white beans, drained
• 7 oz smoked tofu, cubed
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 2 teaspoons paprika seasoning
• 1 teaspoon chili flakes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup potatoes, sliced and peeled
• 2 cups baby spinach
• 1 cup vegetable broth
• 6 oz sour cream
• Salt and pepper to taste

Instructions

1. Step 1: Coat the cubed smoked tofu evenly with cornstarch. Heat vegetable oil in a large pot over medium heat and sauté the tofu until it turns golden and lightly crisp. Remove the tofu and set aside.
2. Step 2: In the same pot, cook the chopped onion until soft and translucent. Add the minced garlic and sauté briefly until fragrant, about 1 minute.
3. Step 3: Stir in the sliced potatoes, paprika seasoning, and chili flakes, allowing the spices to release their aroma in the oil for 2-3 minutes.
4. Step 4: Add the vegetable broth and drained white beans. Bring to a simmer and cook until the potatoes are tender and the broth has slightly thickened, about 15 minutes.
5. Step 5: Return the tofu to the pot, stir in the baby spinach, and cook just until wilted, about 2 minutes.
6. Step 6: Reduce the heat to low and gently fold in the sour cream until the soup becomes creamy and smooth. Season with salt and pepper to taste. Serve hot.

Tips & Variations

• For a vegan version, substitute the sour cream with a plant-based alternative such as coconut cream or cashew cream.
• If you prefer a thicker soup, mash some of the white beans before adding them to the pot to enhance the texture.
• Add a dash of smoked paprika for an extra smoky flavor boost.
• Serve with crusty bread or a sprinkle of fresh herbs like parsley or cilantro for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sour cream from curdling. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use fresh cooked white beans. Be sure to cook them thoroughly before adding them to the soup, and adjust the cooking time as needed since fresh beans may take longer to soften.

Is smoked tofu necessary?

Smoked tofu adds a unique depth of flavor and a subtle smoky note, but if you don’t have it, regular firm tofu or even tempeh can be used as substitutes, though the flavor will be milder.

Million Dollar Soup Recipe

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★★★★★

4.7 from 116 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 20 servings 1x
• Diet: Vegetarian

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Description

Million Dollar Soup is a creamy, flavorful vegetarian soup featuring smoked tofu, white beans, and a blend of paprika and chili flakes. This comforting dish balances protein-rich ingredients with fresh spinach and tender potatoes, all simmered in a savory vegetable broth and finished with a smooth sour cream touch. Perfect as a hearty meal for 20 servings, it comes together in under 30 minutes.

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Ingredients

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Main Ingredients

• 2 (15 oz) cans white beans, drained
• 7 oz smoked tofu, cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup potatoes, sliced and peeled
• 2 cups baby spinach
• 1 cup vegetable broth
• 6 oz sour cream

Seasonings and Others

• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 2 teaspoons paprika seasoning
• 1 teaspoon chili flakes
• Salt and pepper to taste

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Instructions

1. Prepare Smoked Tofu: Coat the cubed smoked tofu evenly with cornstarch. Heat vegetable oil in a large pot over medium heat and sauté the tofu cubes until they become golden and lightly crisp on all sides. Remove the tofu from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook it until soft and translucent, about 5 minutes. Add the minced garlic and sauté briefly, about 1 minute, until fragrant but not browned.
3. Add Potatoes and Spices: Stir in the sliced potatoes along with paprika seasoning and chili flakes. Allow the spices to cook in the oil for 1-2 minutes to release their aromas and deepen the flavor.
4. Simmer Soup Base: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce heat and let it simmer gently until the potatoes are tender and the broth has slightly thickened, approximately 10-12 minutes.
5. Add Tofu and Spinach: Return the sautéed tofu to the pot. Stir in the baby spinach and cook just until wilted, about 2 minutes.
6. Finish with Sour Cream: Reduce the heat to low and gently fold in the sour cream until the soup becomes creamy and smooth. Taste and season with salt and pepper as desired. Serve the soup hot.

Notes

• For a vegan version, substitute sour cream with a plant-based alternative.
• Adjust chili flakes to your preferred spice level.
• Use fresh vegetable broth or low-sodium broth to control sodium content.
• This soup freezes well for up to 2 months; reheat gently to avoid curdling the sour cream.
• Add more vegetable broth if you prefer a thinner consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegetarian

Keywords: Creamy soup, smoked tofu soup, white bean soup, vegetarian soup, paprika soup, spinach soup, healthy soup, easy soup recipe