Carrot Tomato Garden Veggie Tempeh Soup
One of the easiest hot meals you can make is a great grilled cheese. Just slap two slices of (vegan) cheese in between two slices of your favorite bread and you’re ready to go. Adding a bowl of tomato soup really brings the meal to the next level, but the problem remains that no matter how masterful you are at crafting your sandwich, you’re typically stuck with a generic, watery bowl of soup. Try something new with your own homemade carrot tomato garden veggie tempeh soup. Not only does it have more than just tomatoes, but it’s packed with tempeh protein.
- 1/4 cup extra virgin olive oil, divided
- 1 large onion, cut into medium dice
- 1/2 teaspoon salt
- 2 pounds carrots, peeled and cut into 1/2-inch rounds
- 4 1/2 cups vegetable broth
- 1/4 cup tomato paste
- 1 teaspoon lemon juice
- 1 pkg (8 oz each) Organic Garden Veggie Tempeh, cut into 1/2-inch cubes
- 1 tablespoon chopped dill
In a large pot, heat 2 tablespoons oil over medium heat. Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft.
Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes.
Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes.
In a blender, purée soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
In a skillet, heat 2 remaining tablespoons oil over medium-high heat. Add tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds.
Ladle soup into six bowls and top each bowl with tempeh. Now get creative and serve with your favorite grilled cheese sandwiches – I like mine with Smart Bacon.
- Here are more tempeh recipes.
This recipe is from Lightlife, a company that creates delicious vegetarian and vegan products that even meat-eaters enjoy. Lightlife also contributes 5% of their profits to causes that work to protect children, the environment and human rights. Visit Lightlife to find veggie goodness for you and the planet!