Creamy Vegan Tofu-based Tomato Soup

Not going to lie peeps, when I first had tofu … or at least when I first learned about tofu I was like “Ummm no!” I mean why would I want to eat something that looked like that? Now, some twenty-odd years later, I’m still not a big fan of it but I do like it when it’s blended into other things like soup. This version of “creamy” tomato soup is literally one of my favorite things to enjoy on a cold day … and when it’s warm out, no joke you can make this and add it to gazpacho or serve cold with a few cucumbers on the side. ESPECIALLY if you’re lucky enough to hit a farmers market like the one in Des Moinse which is where I took this photo of all these amazing tomatoes! Anyhoo, I kid you not, it’s delicious, healthy and packs a major protein punch so give it a whirl and see what you think 😉

Creamy Tofu-based Tomato Soup

PREP TIME: 20 minutes | COOK TIME: 40 minutes

  • 1-2 Tbsp olive oil
  • ½  onion, diced
  • 3 garlic cloves, minced
  • 1 cup chopped fresh basil (optional)
  • 3 cans roasted tomatoes
  • 2 cups water OR vegetable stock
  • 1 block silken tofu **see notes below drained and cut into squares
  • 1 tsp red pepper flakes (optional) 
  • Salt and pepper to taste

Saute onion and garlic in olive oil over medium heat until translucent, about 6-7 minutes. Add basil, tomatoes, and broth or water. Bring to a boil then reduce heat and simmer for 10 minutes. Add tofu—note, be sure you’ve drained the tofu of all excess liquid—cook for about 10 minutes, add red pepper flakes and salt and pepper to taste. Next, either transfer to a blender and blend until smooth, OR use an immersion blender directly in the pot. And that’s it … serve with wholegrain bread and top with a few toasted pine nuts, a little more basil, and maybe a swirl of dairy-free sour cream. Enjoy!

On Being a Flexitarian


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