Tofu Tomato Soup

Doesn’t everybody just feel better and a sense of comfort with a good ol’ creamy tomato soup? I know that I do. I love a good, creamy soup of any kind. But, this one really really really hits the spot for me.

I thought that during times of shut down, quarantine, and staying in, that this might come in handy. The ingredients are easy to buy canned/frozen and it’s easy to make in bulk. And, great news is that it’s fairly cheap. The other added benefit to this soup is that the tofu brings a sense of creaminess and PROTEIN. Tofu has 18 grams of protein in one serving, it’s plant based and super healthy for you!

Now, before you see the recipe and ask about substitutions, modifications, changes and all that, just remember that this is YOUR recipe, and you can make it the way you like. You can use more or less amounts of certain ingredients. Or, you can entirely eliminate some ingredients. This all depends on what YOU like in your tomato soup. I’ve made tofu-tomato soup at least six time this year and never made it the same. I change things up based on what I feel like, what I have in stock, and what I don’t have. This right here is a basic foundation. There is no wrong way to make it.

To begin, heat about 1tsp of olive oil in a pan. Saute 1 large onion until carmelized. Add in 2-3 cloves of garlic. Add in 1 cup of diced mushrooms. Saute/heat these ingredients for about 5 minutes.

Transition these sauted items to your blender. Pulse for about 20-30 seconds.

Then add in 1 small can of tomato paste, 1 can tomato sauce, and 1 large can of crushed tomatoes into your blender. Blend really well.

After that has all blended, add in 1tsp crushed black pepper, a dash of salt, and 1tbsp basil. Pulse for about 10-20 seconds.

This is when you’ll add in your block of tofu. An entire block of tofu is about 4.5 servings. So, dice your block of tofu, add it to your blender, and blend. Realize now that you have approximately 4.5 servings or more of soup. If you are serving this right away, return the entire blended soup to a pan and heat until ready to serve.

On that contrary, if you are making this for your meal prep, portion it out and put it into a fridge or freezer. In a fridge, it stays good for about 5-6 days. In the freezer it will last as long as you need.

Recipe:
1tsp olive oil
1 onion
2-3 garlic cloves
1 cup diced mushrooms
1 can tomato paste
1 can tomato sauce
1 can crushed tomatoes
1 tsp crushed black pepper
1/2 tsp salt
1 tbsp basil
1 full block/package tofu