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Vegan, High Protein, Roasted Tomato Soup

Fall is just around the corner and if you are like us here in New York, you are starting to feel those colder temperatures. The leaves are slowly beginning to change and you find yourself wondering every morning if today is the day you dig out that sweater. Although I’m not quite ready to don the cold weather attire, I am finding myself craving the classics of Fall, warm beverages, apples, and of course, hot, steamy soup. This is the perfect recipe to use those end of season tomatoes that maybe ripened a little too long or didn’t have time to ripen enough. Once you roast them, they become perfect savory morsels that ignite your pallet and your soul. The tofu in this soup makes it the creamy tomato soup we love without the fat and calories associated with the original, cream laden version. I can assure you, you will want to curl up with this soup, taking in the sweet, spicy, creamy aroma and slurping every bit of the smooth soup. Serve with Caramelized Red Onion Quesadilla **, which I think are the perfect, cheesy accompaniment to this delicious soup.

Keep warm and cozy and as always, Happy Feasting!

Vegan, High Protein, Roasted Tomato Soup
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Course Dinner, Lunch
Weight Watcher Points 0 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 50 minutes
Servings
cups
Ingredients
Course Dinner, Lunch
Weight Watcher Points 0 Freestyle Smart Points
Prep Time 10 minutes
Cook Time 50 minutes
Servings
cups
Ingredients
Directions
  1. Preheat oven to 400 degrees. Cut tomatoes so that the large ones are quartered and small cherry tomatoes are in half, you can leave the small Sweet 100's or grape tomatoes whole.
  2. Roast for 40 minutes until tomatoes are extremely soft and starting to lightly brown.
  3. Bring vegetable stock to a simmer. Add roasted tomatoes and with an immersion blender blend until fairly smooth. If you do not have an immersion blender, do not fret, pour the vegetable stock and tomatoes into a regular blender (be care it is hot) and blend. This is also true of blending for the next step.
  4. Crumble up the tofu and add to the blended tomato mixture. Blend completely until very smooth.
  5. Add red pepper, oregano, stevia and sriracha. Season to taste with salt and pepper.
  6. Drizzle with extra sriracha and top with freshly chopped basil . Serving is one point per cup. Serve with roasted onion and mushroom quesadillas (not vegan but you can use vegan cheese) as a fun play on tomato soup with grilled cheese.
Recipe Notes

For Weight Watcher Recipe Builder Calculation go HERE

For Nutritional Label Information go HERE

**Make the quesadillas with vegan cheese if you are looking to keep this entire meal vegan.

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