Lemon-Ginger Velouté with French Herbs and Asian Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy French velouté infused with zesty ginger and lemongrass, blended with silken tofu for a light, umami-rich soup. This french-inspired soups (vegetarian) ready in about 45 minutes pairs butter, medium onion, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp butter
• 1 medium onion
• 2 tbsp grated ginger
• 1 stalk (white part only) lemongrass
• 4 cups vegetable broth
• 1 block (15 oz) silken tofu
• 1 tbsp lemon juice
• 1 tbsp French herbs (thyme, parsley)

Instructions

1. Step 1: Dice the medium onion into 1/2-inch cubes, slice the white part of the lemongrass stalk into 1/4-inch rounds, and grate the ginger. Heat 2 tbsp butter in a large pot over medium-high heat until it shimmers, then add the onion, ginger, and lemongrass. Cook, stirring occasionally, for 3-4 minutes until the onion is translucent and the lemongrass is fragrant. Tip: Don’t stir the onion too early — it needs contact with the hot pan to soften without burning.
2. Step 2: Pour in 4 cups vegetable broth, bring to a gentle simmer, then reduce heat to low. Let simmer uncovered for 20 minutes, stirring occasionally, until the liquid reduces by about 1/3 and thickens slightly. Tip: Skim any foam that rises to the surface for a clearer broth.
3. Step 3: Transfer the pot to a blender or use an immersion blender. Add 1 block (15 oz) silken tofu, 1 tbsp lemon juice, and 1 tbsp French herbs (thyme, parsley). Blend until completely smooth, stopping to scrape down the blender jar as needed. Tip: Add the tofu off the heat — high heat can cause it to curdle and separate.
4. Step 4: Return the mixture to the pot and stir in additional salt and pepper to taste. Let sit for 5 minutes to allow flavors to meld, then ladle into bowls. Serve immediately with crispy croutons, garnished with extra herbs or a drizzle of olive oil if desired. Tip: For a richer texture, blend in 1/4 cup heavy cream just before serving.