Roasted Pepper and Tomato Basil Soup with Agave Tempeh Crutons (Whew!)

True or false? Tomato soup is so healthy right?  False. Even though tomatoes are full of nutrients, the average bowl is a mixture of 1.) cream 2.) butter 3.) milk 4.) salt 5.) modified corn starch and…what are we forgetting? Oh right, some tomatoes. However, make this comfort food at home with some simple swaps and you’ve practically got yourself a superfood!

Roasted Pepper and Tomato Basil Soup with Agave Tempeh Crutons

Ingredients:

For Soup:

1 28 oz. can no salt added organic tomatoes

1/3 c. Greek yogurt

1 red bell pepper

1 T. paprika

1 T. fresh or dried basil

4 cloves garlic

1/2 tsp salt or 1 tsp. Braggs

1 tsp. olive oil

pepper, to taste

Directions:

Cut the bell pepper in half and remove seeds and stem. Broil for 8 minutes until skin begins to blacken. Remove from oven and set aside to cool. In a pan over medium heat, saute the garlic in the olive oil with the paprika. Add in tomatoes, basil, salt,  and greek yogurt. Let simmer on low for 15-20 minutes, them let cool for 10 minutes . Remove the skins from the bell pepper and discard. In a blender, combine the soup mixture with the roasted pepper. Blend on high for about 20 seconds, until smooth. Pout back into pan on low while making crutons.

For crutons:

Ingredients: 

1/3 pack tempeh

1 T. Agave, or honey

2 T. Apple cider vinegar

1 tsp. olive oil

sprinkle of salt

Directions:

Heat oil in a pan over medium high heat. Cut tempeh horizontally into 4’s, and then vertically to get 8 crutons. Add tempeh and begin to gently saute. Add in vinegar and  agave or honey, and saute another 10 minutes, until blackened from the reduced agave. Sprinkle with salt.

I have a feeling your going to be seeing a lot more of this soup with fall coming up! It’s the perfect mixture of sweet and salty and makes for the ultimate comfort food. Best served with kale chips!:)

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Categories: Uncategorized | 10 Comments

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10 thoughts on “Roasted Pepper and Tomato Basil Soup with Agave Tempeh Crutons (Whew!)

  1. Emily

    Okay, I might just make a batch of that tempeh to eat by itself. It sounds amazing!
    I can’t even imagine eating soup right now (the heat has been crazy!) but I’m definitely bookmarking this for when it cools down. I love how simple it is and I can easily make it vegan. Mmm…
    Thanks for the recipes! ❤

    • Thank you Emily! I made sure to double my batch so I could have some on hand for salads for the week. Agreed, the heat has been crazy, so I turned up my air super high before I made it;) Thanks for all the nice words!:)

  2. I love how you thought to use tempeh as croutons!! They do have a “carby” taste to them and sounds like a great alternative to croutons! Plus, greek yogurt >>>> cream 🙂

    • Couldn’t agree more with you on the yogurt! The healthy choices really are more delicious:) I made these crutons again today- they’re perfect on salads too!

  3. Mm this sounds really yummy. Nothing is more comforting that a big bowl of soup 🙂

  4. Holy WOW! That sounds amazing!!! I love tomato soup 🙂 ESPECIALLY with croutons 😉

  5. Wow I love the idea of tempeh croutons! When the fall weather hits, I will for sure be trying this! Thanks 🙂

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