Serves 4 to 6
9 cups unsalted chicken or vegetable stock
~14 oz (400 grams) silken tofu, chopped into large chunks
4 red bell peppers, stems removed and cut into quarters
10 cloves garlic
1 ½ teaspoons salt
¼ teaspoon white pepper
2 teaspoons smoked paprika (substitute regular paprika if you can’t find smoked)
1 tablespoon brown sugar
1 cup heavy cream (substitute with milk for healthier option)
Chives, rosemary or croutons for garnish
In a large pot, bring the stock to boil on high heat. Add the tofu chunks and continue to simmer on medium high heat.
Heat a large skillet or pan on high heat. Place the cut red bell peppers on the skillet or pan and roast for about 3 to 4 minutes on each side until lightly charred. Carefully add the peppers into the stock and allow to simmer for at least 15 minutes (up to 40 minutes).
Add the salt, pepper, smoked paprika, brown sugar and milk, stirring gently until thoroughly combined. Using a food processor, blender or hand held blender, puree the stock until smooth. You may have to do this in several batches depending on which tool you are using.
Serve very warm and garnish with chives and/or croutons.