Creamy Tempeh Tomato Soup
Savory, soothing tomato soup gets a protein kick by adding tempeh, a fermented soy product with a firm and meaty texture. Some people do not care for the squishy texture of regular tofu but they prefer tempeh instead. A product that crumbles directly into this soup and cooks along with it, tempeh adds the unexpected benefit of probiotics and protein to a classic dish. With plenty of flavorful herbs and spices, consider this tomato soup when you need a simple, healthy dish. When pureed together, the ingredients in Creamy Tempeh Tomato Soup create a thick, flavorful dish. Best of all, cooked tomatoes offer a heart-healthy punch of the antioxidant lycopene!
1 large yellow onion, diced
2 cloves garlic, minced
1 8-oz package of tempeh, crumbled
1 tsp. dried thyme
½ tsp. sea salt
½ tsp. freshly ground black pepper
4 cups low-sodium vegetable broth
1 28-oz can diced tomatoes (plus juices)
1 6-oz can tomato paste
1 cup milk (dairy, soy, hemp or almond – unsweetened, plain flavor)
½ cup finely chopped fresh basil
Heat oil over medium heat in a large saucepan. Add onion and garlic, sautéing for 4-5 minutes until onion is translucent. Add tempeh, thyme, salt and pepper and cook for 4-5 additional minutes until ingredients are combined and heated through. Add broth, tomatoes and paste, and milk. Reduce heat to medium-low and simmer, covered, for 30 minutes. Transfer soup to a large blender or use an immersion blender in the saucepan to puree completely. Serve soup garnished with fresh basil strips.
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