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Tomato Soup with Tempeh Croutons

Name: Tomato Soup with Tempeh Croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp olive oil; 1 large yellow onion (diced); 2 cloves garlic (minced); 1 tsp dried basil; 1 can whole peeled tomatoes; 1 can tomato paste; 1 can diced tomatoes; 1 cup vegetable broth; 400 ml light coconut milk; 0.75 tsp salt; 0.75 tsp black pepper; 2 tbsp maple syrup; 0 Freshly chopped basil (for garnishing); 1 packet Angie's Organic Millet Tempeh (200g - cut into cubes); 0.25 cup olive oil; 2 tsp Italian seasoning; 1 tsp garlic powder; 0.75 tsp salt; 0.5 tsp black pepper

June 24, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3duatyf, title=Tomato Soup with Tempeh Croutons ]]

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Tomato Soup with Tempeh Croutons

We have a warm, creamy and delicious tomato soup recipe for you! We've used our millet tempeh as croutons for this recipe, but you can always use our other crispy series, like quinoa and buckwheat tempeh! 😜 These croutons add a contrasting crunch to this simply comforting tomato soup. Best of all, you can enjoy this dish in 30 minutes. 😋

Servings: 4

Keywords: Vegan, Vegetarian, Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

for tomato soup

2 tsp olive oil
1 large yellow onion (diced)
2 cloves garlic (minced)
1 tsp dried basil
1 can whole peeled tomatoes
1 can tomato paste
1 can diced tomatoes
1 cup vegetable broth
400 ml light coconut milk
¾ tsp salt
¾ tsp black pepper
2 tbsp maple syrup
Freshly chopped basil (for garnishing)

for croutons

1 packet Angie's Organic Millet Tempeh (200g - cut into cubes)
¼ cup olive oil
2 tsp Italian seasoning
1 tsp garlic powder
¾ tsp salt
½ tsp black pepper

Instructions

for croutons

Preheat oven to 200°C. Line a large baking sheet with parchment paper and set aside.
In a large bowl, evenly drizzle the olive oil over the tempeh cubes. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the tempeh. Toss gently until well-combined.
Spread the tempeh cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to make sure they do not burn. It about 15 minutes.
Remove from oven and let cool completely.

for tomato soup

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes or until softened. Add the garlic and dried basil and cook for 1 more minute or until fragrant.
Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15 minutes.
Tip: The longer it simmers, the deeper the flavour.
Turn off the head and use and immersion blender to puree the soup.
Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed. Stir occasionally until desired consistency is reached.
Tip: More maple syrup to balance the acidity.
Tip: More coconut milk for more creaminess.
Tip: More salt for overall flavour.
Tip: Remove the lid and simmer uncovered for thicker soup.
Divide the soup between bowls. Garnish with fresh basil and croutons.