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High protein tomato soup

Creamy and delicious roasted tomato soup.
Print Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course, Side Dish, Soup
Cuisine American
Servings 8

Equipment

  • 1 baking pan
  • 1 Dutch oven
  • 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

 

  • Preheat your oven to 275 degrees Fahrenheit
  • Add your tomatoes, onions, garlic and s&p.
  • Drizzle the oil over the top of the ingredients.
  • Place in the oven and allow to cook low and slow for 2 hours.
  • Once the tomato mixture is cooked down remove from the oven.
  • Carefully add to your Dutch oven and using your stick immersion blender, blend the mixture till creamy without lumps remaining.
  • Add your drained tofu, broth and coconut cream.
  • Blend again until well blended and creamy.
  • Taste and add salt and pepper as you desire.
Keyword creamy soup, dinner, food prep, high protein, lunch, mug cake, vegan mug cake, vegan, vegan protein, fiber, tomato, tomato soup, wfpb