Vegan High Protein Soup
45 minServes 4
A creamy vegan tomato soup of roasted cherry tomatoes and garlic, blended smooth with silken tofu for protein.
| prepPreheat oven to 400°F / 200°C | |||
| prepLine a baking sheet with parchment | |||
| 900 g cherry tomatoes | Season, roast 400°F / 200°C, 35 min | Discard garlic skin, add to blender | Blend until completely smooth, adjust seasoning |
| 1 red onion, roughly chopped | |||
| 1 head garlic | |||
| olive oil, as desired | |||
| 1 tsp salt and pepper | |||
| 15 g nutritional yeast | |||
| 120 ml coconut milk | |||
| 375 g soft or silken tofu (1 block) | |||
| 1 handful basil | |||
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