The protein secret here? Silken Tofu. Yup, that's right. It gets blended into the soup, making it creamy without having to add heavy cream. With fresh basil and red pepper flakes, you will love this soup that's anything but bland. It takes barely any time to put together, and you'll have your family raving over it!
Protein-packed Tomato-Basil Soup
This delicious, protein-packed soup will leave you warm and satisfied. Don't let the creamy color fool you. This is a vegan soup! This is a great to take to the office or send with the kids for lunch on a cold day.
2 tablespoons extra virgin olive oil
1 teaspoon red pepper chili flakes
1/2 teaspoon salt
1 medium onion, chopped into small pieces
1 tablespoon chopped fresh garlic
2 handfuls of fresh basil leaves, one handful chopped
2 28 oz cans of organic tomatoes
1 cup of water
1 lb. of soft organic tofu
Heat olive oil in large sauté pan over medium heat. Add chili pepper flakes and chopped onion. Sauté for 5 minutes until onions are soft, but not brown.
Add garlic and one handful of chopped basil and sauté for two minutes.
Add tomatoes, salt, and water; simmer for 10-15 minutes.
Add tofu, crumbling into sauce, heat thoroughly for 5 minutes.
Use immersion blender, or pour sauce into a standard blender (make sure to keep crack in lid, to relieve pressure. Careful not to blend when liquid is too hot). Add a handful of fresh basil. Thoroughly blend and serve immediately. Serve with toasted bread.