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.
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.