A great way to use up all those end of the summer tomatoes. The tofu creates a rich and creamy texture with out the fat and calories while adding punch of protein. Great served with a dollop of sour cream or would make a great meal with a rich grilled cheese sandwich.
serves 6-8
Ingredients:
4 lbs tomato, sliced in half length wise
1 head of garlic, peeled
2 c carrots
1 bunch basil
12 oz container soft tofu
1 qt chicken or vegetable broth
olive oil
salt and pepper
4 lbs tomato, sliced in half length wise
1 head of garlic, peeled
2 c carrots
1 bunch basil
12 oz container soft tofu
1 qt chicken or vegetable broth
olive oil
salt and pepper
Directions:
Pre-heat oven to 375. Add tomatoes, garlic and carrots to a large sheet pan, use two if needed, drizzle with olive oil, salt and pepper. Roast for about an hour or until the tomatoes start to dry out and get brown on the edges. Add broth to the soup pot and put on medium low heat. Divide the roasted vegetables in the three batches adding 4 oz of tofu and basil. Carefully puree each batch in the blender and add to the chicken broth. After done with all three batches stir to combine with the both and simmer for 20 minutes. Serve warm topped with sour cream, basil and a drizzle of olive oil or a yummy grilled cheese sandwich!Enable screen reader
Pre-heat oven to 375. Add tomatoes, garlic and carrots to a large sheet pan, use two if needed, drizzle with olive oil, salt and pepper. Roast for about an hour or until the tomatoes start to dry out and get brown on the edges. Add broth to the soup pot and put on medium low heat. Divide the roasted vegetables in the three batches adding 4 oz of tofu and basil. Carefully puree each batch in the blender and add to the chicken broth. After done with all three batches stir to combine with the both and simmer for 20 minutes. Serve warm topped with sour cream, basil and a drizzle of olive oil or a yummy grilled cheese sandwich!Enable screen reader
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