Heirloom Tomato Soup

November is finally here and that mean’s colder nights. There’s nothing I enjoy pairing with a chilly day then a warm bowl of soup. This is the first time I’ve tried out this recipe, and I have to say, I love it. Plus, it’s very inexpensive to make! Instead of using a cream, this tomato soup uses blended tofu to give it a rich, creamy flavor. It’s decadent! To make the recipe vegan, you can leave out the parmesan. Serve it up with homemade croutons or a grilled cheese sandwich and you have the perfect November meal!IMG_4486

Ingredients: IMG_4468

  • 1/4 cup plus 3 tbsp extra virgin olive oil, divided
  • 1 chopped medium white onion
  • 3 garlic cloves, smashed
  • 8 oz unsalted tomato paste
  • 3 large seized heirloom tomatoes
  • 3/4 cup vegetable stock
  • 1/4 cup chopped fresh basil leaves
  • 1 (10 oz) package silken tofu, drained
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste


  1. Heat 3 tbsp olive oil in a large saucepan
  2. Add onion and garlic, cook 5 minutes until softened
  3. Add tomato paste, cook 1 minute, remove from heat
  4. Stir in chopped tomatoes, vegetable stock, salt, pepper and basilIMG_4471IMG_4474
  5. transfer half of tomato soup to blender, blend for one minute then add parmesan and blend for 15 secondsIMG_4477
  6. Remove from blender and blend second half of soup for one minute
  7. Keep blender running and add 1/4 cup olive oil, then tofu
  8. Combine tomato mixtures over low heat on stove until soup simmers
  9. Remove from heat and serve with croutons, parmesan and extra basil IMG_4499

Enjoy this fall!






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