Super easy high protein tomato soup
It’s that glorious time of year where the tomato plants are excessively abundant and I’m overloaded with these gems. I’ve been making marinara, salsa and now this tomato soup! I know it’s too hot for soup but I went there. So let’s go. This recipe is super easy and quite filling!
High protein tomato soup
Creamy and delicious roasted tomato soup.
Equipment
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1 baking pan
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1 Dutch oven
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1 hand immersion blender or regular blender'
Ingredients
- 1 Drizzle of olive oil extra virgin or avocado
- 10-12 tomatoes washed, quartered or sliced
- 4-6 cloves garlic peeled and sliced in large chunks
- 2 smaller or medium yellow onions peeled and quartered
- 1-2 tbl salt
- Fresh black pepper
- 1 block silken tofu drained
- 1 small can 5 ounces or so of coconut cream
- 1 cup vegetable broth
- Fresh basil for garnish
- Crushed red pepper for garnish
Instructions
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Preheat your oven to 275 degrees Fahrenheit
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Add your tomatoes, onions, garlic and s&p.
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Drizzle the oil over the top of the ingredients.
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Place in the oven and allow to cook low and slow for 2 hours.
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Once the tomato mixture is cooked down remove from the oven.
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Carefully add to your Dutch oven and using your stick immersion blender, blend the mixture till creamy without lumps remaining.
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Add your drained tofu, broth and coconut cream.
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Blend again until well blended and creamy.
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Taste and add salt and pepper as you desire.
This roasted tomato recipe is similar to my roasted tomato marinara recipe .
Affiliate links: Dutch oven or the version used for this recipe. Stick blender.
Cheers! ~xx
— Knead to Cook