Vegan Creamy Tomato Soup
This soup kind of happened on accident. I’m not a vegetarian, and neither is anyone in my family, but I’m also not a huge meat eater and as a result I almost never get enough protein in. I’m working on that though, and incorporating tofu into my diet is helping. It’s a little less intimidating than cooking with meat (is anyone else always scared of undercooking their chicken??) and adds an easy protein boost to my meals- in this case, a creamy, spicy tomato soup! This recipe makes a large bowl for one or small bowls for two.
Ingredients
2 tomatoes, quartered, I prefer heirlooms or kumato brown tomatoes (I find these at Trader Joe’s)
1/2 a small yellow onion
4 cloves garlic, peeled
A sprig of rosemary
A sprig of thyme
1 tsp. olive oil
3 1/2 oz silken tofu
1/3 cup vegetable or chicken stock (try making it at home HERE)
A dash of each of the following: salt, black pepper, cumin, paprika, and cayenne
Directions
Preheat your oven to 400F
In a small baking dish, combine your tomatoes, onion, garlic, and herbs.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 30-40 minutes.
Remove the herbs and let the vegetables cool slightly before pouring them into a blender along with any juices in the pan.
Add you silken tofu into the blender, along with your stock and blend until smooth.
Pour your soup into a small pot or saucepan and season with your spices & more salt if necessary
Warm your soup over medium-low heat for 5-7 minutes and garnish with a dash of coconut milk or cream and herbs to serve.
