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Tomato Tofu Soup Recipe

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4.3 from 11 reviews

This vibrant Tomato Tofu Soup is a comforting and nutritious meal featuring crispy air-fried tofu combined with a rich, flavorful tomato base. Enhanced with herbs, spices, and nutritional yeast, this soup is vegetarian, packed with protein, and perfect for a hearty lunch or dinner.

Ingredients

For the Crispy Tofu:

  • A batch of crispy tofu (made in the air fryer as per recipe)

For the Soup:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, chopped
  • 1/2 tablespoon Italian seasoning mix
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 2 cans (14 oz / 400 g each) peeled tomatoes
  • 2 cups vegetable stock
  • 2 tablespoons nutritional yeast
  • 1/2 bunch fresh basil, roughly torn
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Crispy Tofu: Make a batch of crispy tofu using an air fryer according to the referenced air fryer tofu recipe. Once done, set aside.
  2. Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent, stirring occasionally.
  3. Add Aromatics and Spices: Stir in chopped garlic, Italian seasoning, smoked paprika, and red chili flakes. Cook for about one minute until the mixture becomes fragrant.
  4. Incorporate Tomato Paste: Add tomato paste and cook for 1-2 minutes, stirring frequently until it darkens slightly to intensify flavor.
  5. Add Tomatoes and Stock: Pour in peeled tomatoes, crushing them with your spoon against the side of the pot. Add vegetable stock and bring the mixture to a boil.
  6. Simmer the Soup: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to blend flavors.
  7. Finish Soup Base: Turn off the heat and stir in nutritional yeast and most of the fresh basil, reserving some basil for garnish.
  8. Blend Soup Smooth: Using an immersion blender or a countertop blender in batches, blend the soup until smooth and creamy.
  9. Season Soup: Add salt and freshly ground black pepper to taste, adjusting seasoning as preferred.
  10. Add Tofu to Soup: Stir half the crispy tofu into the soup pot, then leave off heat for 5 minutes to allow the tofu to soften slightly and absorb flavors.
  11. Serve: Ladle soup into bowls, top each serving with the remaining crispy tofu and torn fresh basil. Serve hot and enjoy.

Notes

  • For best texture, prepare the tofu fresh using an air fryer to maintain crispiness.
  • You can adjust the chili flakes to control the spice level to your preference.
  • Nutritional yeast adds a cheesy, umami flavor and boosts B vitamins, but can be omitted if unavailable.
  • This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • For a thinner consistency, add more vegetable stock or water when blending.
  • Use fresh basil for garnish for the best flavor and aroma.

Find it online: https://recipeplenty.com/tomato-tofu-soup-recipe/