• 1 pack Mori-Nu Silken Tofu
  • 3 pounds tomatoes, quartered; about 6 med & 1 large
  • 1 med/large sweet or yellow onion, quartered
  • 1 large red bell pepper, quartered
  • 8 garlic cloves
  • 1 ½ teaspoons Italian seasoning
  • 1/2 teaspoon of smoky paprika
  • Dash of cayenne
  • Fresh basil for soup and garnish
  • 1/4-3/4 cups vegetable broth (meatier, dryer tomatoes like Roma)
  • Salt and pepper to taste (optional)

A fresh, clean, and delicious taste. With the silken tofu, this can be the main dish, accompanied by mixed green and veg salad, and crusty whole grain bread.

Preheat oven to 425 F.  

Line a large baking sheet with silicone pad or parchment paper. Spread out the vegetables on the pan and roast for 30-40 minutes, or until slightly browned. Mid-way, toss the vegetables somewhat, and if too much moisture has accumulated, carefully pour some off to facilitate browning.  Save resulting liquid.  When finished, remove from the oven and let cool slightly.

Whirl the tofu in a large food processor or blender until smooth.  Add the vegetables, seasonings (except salt and pepper), 1-2 tablespoons fresh chopped basil, and resulting stock from vegetables, and blend again until smooth and creamy allowing steam to escape if vegetables are still hot.  If small blender or processor, do this in two batches.

Depending on the type of tomato, you may want to add some water or vegetable broth. 

Transfer to a pot.  Taste and adjust seasoning, including salt and pepper if desired. Very gently simmer for 15-20 minutes, or serve just warmed. 

Top with basil, reduced balsamic vinegar, vegan sour cream if desired.