This creamy tomato soup is so easy and delicious! It's rich in fibre, protein and antioxidants making it perfect for the cooler weather. Pair it with your favourite grilled cheese toasty for the coziest meal!
Preheat oven to 400 degrees F (convection) Or 425F regular bake. On a baking sheet (lined with parchment paper) add tomatoes, red pepper, dried thyme, rosemary, olive oil and salt and pepper to taste. Mix well and spread evenly on pan with tomatoes cut side up. Roast in oven for 35-40mins.
While tomatoes are roasting, prepare the crispy marinated tempeh. In a small bowl combine soy sauce, asafoetida, maple syrup, liquid smoke, smoked paprika and chilli flakes. In a pan on medium heat, add olive oil. Once heated add tempeh cubes and roast for 2-3 minutes until browned. Then add marinade and mix well until nicely coated.
Once tomatoes have roasted, add it to a blender with navy beans, vegetable broth, nutritional yeast, tomato paste and dried oregano. Blend until smooth.
Pour soup into a pot on medium heat. Add pesto, vegan cream, vegan parmesan and sugar. Mix until combined. Add salt and pepper and optional truffle oil.
In a bowl add tomato soup, a drizzle of olive oil, a sprinkle of parm, top with tempeh and some basil. Enjoy with your favourite grilled cheese toasty.
Ingredients
Directions
Preheat oven to 400 degrees F (convection) Or 425F regular bake. On a baking sheet (lined with parchment paper) add tomatoes, red pepper, dried thyme, rosemary, olive oil and salt and pepper to taste. Mix well and spread evenly on pan with tomatoes cut side up. Roast in oven for 35-40mins.
While tomatoes are roasting, prepare the crispy marinated tempeh. In a small bowl combine soy sauce, asafoetida, maple syrup, liquid smoke, smoked paprika and chilli flakes. In a pan on medium heat, add olive oil. Once heated add tempeh cubes and roast for 2-3 minutes until browned. Then add marinade and mix well until nicely coated.
Once tomatoes have roasted, add it to a blender with navy beans, vegetable broth, nutritional yeast, tomato paste and dried oregano. Blend until smooth.
Pour soup into a pot on medium heat. Add pesto, vegan cream, vegan parmesan and sugar. Mix until combined. Add salt and pepper and optional truffle oil.
In a bowl add tomato soup, a drizzle of olive oil, a sprinkle of parm, top with tempeh and some basil. Enjoy with your favourite grilled cheese toasty.
