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Allison Crawford at The Hungry Carrot

High-Protein Roasted Tomato Soup

4.75 from 4 votes
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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  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.