High-protein tomato soup is made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

I am not going to lie, this recipe was born out of how much silken tofu and tomatoes I had lying around. I figured why not make a high-protein soup? And honestly, I am glad that I did. A few iterations later and now we have this recipe for a silky and decadent roasted veggie bowl of goodness. It’s packed with protein, it’s low-calorie, and gluten and dairy-free.

If you are looking to make this a special meal, serve it in a homemade bread bowl, with homemade croutons, crusty bread, or with a grilled tomato sandwich.

Ingredients

• 4 large tomatoes-halved
• 2 large bell peppers-halved and deseeded
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish

Instructions

1. Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
2. Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
3. Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
4. Serve warm and garnish with extra basil, croutons, or vegan cheese.
5. Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

Storage Information

Refrigeration:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing:

• For longer storage, freeze the soup in individual portions.
• Use freezer-safe containers or zip-lock bags.
• The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
• Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.

This high-protein tomato soup is not only a nutritious choice but also incredibly versatile and easy to make. Perfect for meal prepping, it can be enjoyed any time of the year. Give this recipe a try, and happy cooking!

Try these other related recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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High-Protein Roasted Tomato Soup

High-protein tomato soup made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

Course Main Course

Cuisine American

Keyword roasted tomatoes, tofu, tomato soup

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 large tomatoes-halved
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish
• 2 large bell peppers-halved and deseeded

Instructions

• Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
• Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
• Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
• Serve warm and garnish with extra basil, croutons, or vegan cheese.
• Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

The post High-Protein Roasted Tomato Soup appeared first on The Hungry Carrot.

Dairy-free garlic aioli is the perfect topping, dip, and spread that’s creamy and flavorful without any of the dairy. Made with four simple ingredients it’s easy to whip up and keeps well in the fridge for 3-5 days. Try it on burgers, with fries, or on sandwiches.

Since going vegan, one of the things I have missed most was ranch dressing and french fries. This garlic aioli really hits the spot and fills my ranch dressing obsession! Now I always keep a jar in the fridge. This aioli has made its way into many of my favorite recipes thanks to the creamy texture and vibrant garlic flavor.

This dairy-free garlic aioli is versatile and can be used in recipes, soups, or as a topping. Try it on this vegan red wine quinoa burger, these perfect potato wedges, or on your favorite dish! Check out this cashew sour cream for a perfect partner in crime to your sauce arsenal.

Keep it in the fridge for up to 5 days, if it lasts that long! Sadly I have never frozen this, but if you do, let us know how it went in the comments.

Try these other recipes:

Vegan Red Wine Quinoa Burgers

The Best Seasoned Potato Wedges

Vegan Pot Pie

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Dairy-Free Garlic Aioli

The most flavorful dip that comes together in seconds and pairs perfectly with your favorite french fry or on sandwiches and pizza.

Course Sauces and Dips

Keyword dips, garlic aioli, sauces

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp minced garlic

Instructions

• In a small bowl or jar, whisk together all the ingredients until smooth.
• Taste and adjust seasoning as necessary.
• Store in the fridge for 3-5 days in an airtight container.

The post Dairy-Free Garlic Aioli appeared first on The Hungry Carrot.

Blistered balsamic tomatoes are such an easy and delicious side dish, dip, and accent to so many dishes. Try them on some crusty bread, with this vegan burrata cheese, or with crackers.

Ingredients

Tomatoes: The most important thing here is fresh produce and vibrant colors. Choose cherry tomatoes that are organic, bright, and have a strong tomato flavor. I like the multi-colored packs as they add a nice dimension to the dish.

Balsamic: A good quality balsamic goes a long way here. For a delicious finishing touch, try our balsamic glaze. It adds sweetness and depth to the flavors.

Fresh Herbs: Use fresh garlic and basil here. Your taste buds will thank you. Just the wonderful smells that fill your kitchen of fresh herbs cooking is enough of a reason.

Instructions

1. Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
2. Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
3. Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
4. Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.

Try these other recipes:

Fried Vegan Burrata Cheese

High-Protein Vegan Meatballs

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Blistered Balsamic Tomatoes

Blistered balsamic tomatoes are such an easy and delicious side dish, dip, and accent to so many dishes. Try them on some crusty bread, with vegan burrata cheese, or with rosemary crackers.

Course Sauces and Dips, Side Dish

Keyword balsamic, basil, blistered tomatoes, tomato sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup cherry tomatoes-halved
• 1 tbsp olive oil
• 2 cloves garlic-minced
• 2 tbsp balsamic vinegar
• 1 tsp sugar
• 2 tbsp fresh basil-chopped plus extra for garnish
• salt and pepper to taste

Instructions

• Heat the olive oil over medium heat in a saucepan. Add the garlic and saute for two minutes or until fragrant.
• Turn the heat down slightly, add your halved tomatoes, and cover to allow the tomatoes to steam. Steam the tomatoes for about five minutes or until the skin begins to blister and peel off the tomatoes.
• Remove the cover and add the balsamic, sugar, chopped basil, and a little salt and pepper to taste. Stir well and let simmer for another five minutes or until the balsamic reduces a bit and thickens. If you prefer more of a sauce-like consistency, smash some of the tomatoes with the back of a wooden spoon.
• Remove from heat and top with fresh basil and sea salt to taste. Serve with crusty bread, crackers, or vegan cheese.

Notes

• These tomatoes keep well in the fridge for 4-5 days. I do not recommend freezing them. 

The post Blistered Balsamic Tomatoes appeared first on The Hungry Carrot.

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Delicious vegan bread bowls made from scratch are the perfect addition to your favorite soups and dips. They only require a handful of ingredients and are surprisingly easy to make. These bread bowls have a crispy and golden crust and a soft and fluffy crumb that holds up well for hearty soups.

Why We Love Them

Is there any other way to take your favorite soup to the next level than with a bread bowl? Enjoy these all year round for a comforting warm bowl of chili, a crisp salad, or a bowl to hold your favorite dip at your next get-together.

Made with a few simple shelf-stable ingredients and freeze easily for when you need them. Turn leftovers into homemade croutons, breadcrumbs, garlic bread, or bruschetta.

Ingredients

• Bread Flour: Substitute all-purpose flour if needed, but we do recommend using high-quality bread flour. Bread flour has a higher protein content of 12-14% over the 10-12% of all-purpose flour. More protein means more gluten which gives your bread that beautiful stretch and more structure for a better chew and fluffier bread.
• Yeast: Instant, active dry, and fresh yeast are the three most common in baking. I favor active dry yeast but it requires rehydrating in warm water, ideally warmed to 105 degrees.
• Or skip this step and use instant yeast. Add it directly to your dry ingredients without the need for hydrating. Note that you need 25% less instant yeast than active dry yeast. For example, if you need 1 tbsp active dry yeast, use 3/4 tbsp instant yeast.
• The last type commonly used is fresh yeast. While this is my favorite when it comes to nuances in flavor it does have a shorter shelf life and you need to add twice as much yeast as active dry. Use whichever you have on hand or prefer.

Instructions

1. In a small bowl, whisk the yeast and half a cup of warm water together to form a slurry. Cover the bowl, and let it sit for about 5 minutes until foamy.
2. With a stand mixer fitted with a dough hook running on low (or use a mixing bowl and mix by hand), combine 2 cups of the flour, salt, oil, activated yeast slurry, and the remaining warm water.

3. Add the remaining flour a half cup at a time until it’s incorporated. Mix on low (or knead by hand) for 8-10 minutes. You want the dough to be a little sticky but still pull away from the sides of the bowl. Add extra flour 1 tbsp at a time if your dough is too tacky or a little water if too dry.

4. Turn the dough onto a floured surface and shape it into a ball. Place it in a greased bowl and cover with a dish towel or plastic wrap. Let the dough rise in a warm place for about 30 minutes until it’s doubled in size.

5. Preheat your oven to 500 degrees. Once your dough has doubled, punch it down to remove air bubbles. Turn it out onto a lightly floured surface, punch it down again, and cut it into 6 pieces of equal size using a bench knife or a sharp kitchen knife.

6. Form each piece into a small ball. Place them on a baking sheet with either a silicone mat or parchment paper. Cover them with a towel and let rise for another 10-15 minutes.
7. Once the oven is preheated, score a small “x” in the top of each ball with a sharp knife or bread lame.

• Mist the bread bowls with a little water to help form a crust, and place in the oven.
• Bake for 2 minutes then reduce the temperature down to 425 and give the bread bowls another quick misting. Bake for 10-15 minutes or until golden brown.
• Place the bread bowls on a cooling rack and brush with melted plant-based butter if desired.
• Once cooled, cut a thin slice off the top and hollow out the bread bowls. Fill with your favorite soup or dip and enjoy! The bread from the middle of the bowls makes for great homemade croutons or bread crumbs.

Storage

Keep any leftovers tightly covered for up to 3 days at room temperature, or up to a week in the fridge.

To freeze them, wrap them in plastic wrap and then aluminum foil. They stay fresh for up to 3 months.

Try these related recipes:

High Protein Vegan Meatballs

Blistered Balsamic Tomatoes

Homemade Vegan Spaghetti Sauce

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Bread Bowls

Delicious plant-based bread bowls made from scratch are the perfect edition to your favorite soups and dips. They only require a handful of ingredients and are surprisingly easy to make.

Course Bread, Main Course, Soups and Dips

Keyword bread bowl, dips, plant-based, soups, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 bowls

Calories 340kcal

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 cups bread flour (can sub for all purpose)
• 1 1/2 cups warm water
• 1 tbsp yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp plant-based butter
• 1 tbsp olive oil

Instructions

• In a small bowl, whisk the yeast and half a cup of warm water together to form a slurry. Cover the bowl, and let it sit for about 5 minutes until foamy.
• With a stand mixer fitted with a dough hook running on low (or use a mixing bowl and mix by hand), combine 2 cups of the flour, salt, oil, activated yeast slurry, and the remaining warm water. Continue adding the remaining flour a half cup at a time until it's incorporated. Mix on low (or knead by hand) for 8-10 minutes. You want the dough to be a little sticky but still pull away from the sides of the bowl. Add extra flour 1 tbsp at a time if your dough is too tacky or a little water if too dry.
• Turn the dough onto a floured surface and shape it into a ball. Place it in a greased bowl and cover with a dish towel or plastic wrap. Let the dough rise in a warm place for about 30 minutes until it's doubled in size.
• Preheat your oven to 500 degrees. Once your dough has doubled, punch it down to remove air bubbles. Turn it out onto a lightly floured surface, punch it down again, and cut it into 6 pieces of equal size using a bench knife or a sharp kitchen knife.
• Form each piece into a small ball. Place them on a baking sheet with either a silicone mat or parchment paper. Cover them with a towel and let rise for another 10-15 minutes.
• Once the oven is preheated, score a small "x" in the top of each ball with a sharp knife or bread lame.
• Mist the bread bowls with a little water to help form a crust, and place in the oven.
• Bake for 2 minutes then reduce the temperature down to 425 and give the bread bowls another quick misting. Bake for 10-15 minutes or until golden brown.
• Place the bread bowls on a cooling rack and brush with melted plant-based butter if desired.
• Once cooled, cut a thin slice off the top and hollow out the bread bowls. Fill with your favorite soup or dip and enjoy! The bread from the middle of the bowls make for great homemade croutons or bread crumbs.

The post Vegan Bread Bowls appeared first on The Hungry Carrot.