It’s definitely tomato season! Our plants are finally producing, so here’s another version of tomato soup. The base is pretty “pure” with simply roasted tomatoes, red bell peppers, onions, garlic, and smoky paprika. This recipe is from my friend who is also a big fan of homegrown tomatoes — and jalapeños. Thank you, Louise!
Lycopene is a bright red pigment in fruits and veggies with antioxidant properties. Research has indicated that lycopene may help reduce cancer and cardiovascular disease risk. Lycopene content is highest when tomatoes are cooked. So dive into a hot bowl of lycopene and enjoy!
As always, I added tofu in the end to bump up the protein and make it more of a meal.
What’s In It…
- 5 large organic red tomatoes (my tomatoes were on the smaller size, so I used 7 medium tomatoes), cut in 3/4″ slices
- 2 organic red bell peppers, quartered
- 1 medium yellow onion, quartered
- 1 small organic jalapeño pepper, whole
- 4 cloves garlic OR 1/2 teaspoon garlic powder
- One 14-oz carton of House Foods® Soft Tofu (“Softie”)
- Extra virgin olive oil (cold-pressed, unrefined)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper
- Salt (or to taste)*
- 2 cups homemade vegetable broth OR Pacific® Low-Sodium Vegetable Broth
- OPTIONAL: Fresh spinach leaves
*There is sodium in the vegetable broth, so be sure to taste and adjust seasoning after incorporating the broth.
How It’s Made…
- Pre-heat oven to 300°F. Place cut tomatoes, bell peppers, onion, garlic, and jalapeño in a medium bowl, toss with olive oil.
- Place in a large roasting pan and roast for about one hour or more. (I line the pan with parchment paper for quicker clean-up.)
- After roasting, remove the whole jalapeño. Slice it in half and remove seeds.
4. Toss and blend the halved/seeded jalapeño plus all the other vegetables and seasonings in a blender OR toss them into a medium-sized pot if you have an immersion blender. Purée until almost smooth.
5. Add vegetable broth. If you prefer a chunkier soup, blend until you reach the desired consistency.
6. If you are using the blender method, pour the blended vegetables into the pot now.
7. OPTIONAL: Add spinach and stir until wilted.
8. Add tofu, then simmer tofu with the soup. Garnish with more freshly ground black pepper.