Vegan Creamy Low Carb Tomato Soup with Tofu
A smooth, plant-based tomato soup thickened with blended tofu instead of cream. Fresh tomatoes simmer with aromatics and vegetable stock, then the mixture is strained to remove skins and seeds before tofu is blended in for a velvety texture. Finished with a touch of olive oil and warming spices.
Ingredients
- ½ cup firm tofu, chunked
- 1 onion, chopped
- 2 clove garlic, chopped
- 1 teaspoon salt
- 3 cup vegetable stock
- 8 ripe tomato, chopped
- 4 bay leaf
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh ground pepper
- 1 tablespoon sugar
Instructions
- 1
Bring onion, garlic, salt, vegetable stock, tomatoes, bay leaves, pepper and sugar to a boil.
- 2
Reduce to a medium boil, cover, and cook for 35 minutes.
- 3
Remove from heat and blend using a blender or hand blender until smooth.
- 4
Pass the soup through a mesh strainer to remove seeds, skins and pulp.
- 5
Return soup to pot, add oil and tofu chunks, and blend again until creamy.
- 6
Return to heat and warm slightly, then serve.
Tips
Straining removes bitterness and creates a silkier texture.
Tofu quantity can be adjusted for desired creaminess; less yields brothier soup.
Use canned tomatoes if fresh are unavailable; reduce cooking time to 20 minutes.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through straining step; reheat with tofu and oil before serving.
Ladle into bowls. Pair with crusty bread or salad. Garnish with fresh basil or croutons if desired.
Common Mistakes
Skip straining to avoid gritty texture and bitter undertones from seeds
Don't over-blend after adding tofu to avoid over-aeration
Add tofu before reheating to avoid breaking down proteins