Creamy Tomato Soup (without the cream!)
This creamy tomato soup is made without cream, using tofu and cauliflower for a rich texture, healthy fats, and extra protein.
Ingredients
- 3 tomatoes, cut in quarters and roasted
- 1 red bell pepper, roasted
- 1 medium carrot, roasted
- 6 cloves garlic
- 1 Tbsp avocado oil
- Salt and pepper, sprinkled
- 1 cup cauliflower, steamed
- 2 cups chicken bone broth
- 1 Tbsp tomato paste
- 1 " knob ginger
- 5 oz silken tofu
- ¼ tsp turmeric
- 1 tsp madras yellow curry powder
- 1 tsp red chili powder
- ½ tsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
Instructions Start Cooking
- Preheat the oven to 400°F.
- Arrange the tomatoes, carrots, and bell peppers on a baking sheet. Roast for 20 minutes, or until softened.3 tomatoes, 1 red bell pepper, 1 medium carrot, 6 cloves garlic, 1 Tbsp avocado oil, Salt and pepper
- Meanwhile, steam the cauliflower until completely tender.1 cup cauliflower
- In a small saucepan, warm the chicken bone broth over low heat.2 cups chicken bone broth
- Once the vegetables are cooked, transfer the roasted tomatoes, carrots, bell peppers, steamed cauliflower, warm bone broth, and seasonings to a blender.1 Tbsp tomato paste, 1 " knob ginger, 5 oz silken tofu, ¼ tsp turmeric, 1 tsp madras yellow curry powder, 1 tsp red chili powder, ½ tsp fish sauce, 1 tsp salt, 1 tsp black pepper
- Blend on low speed, then gradually increase to high until the soup is smooth and creamy.
- Adjust the consistency with additional bone broth if needed, then serve warm.
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