Hearty Tomato Vegetable Soup With Tempeh

Hearty Tomato Vegetable Soup With Tempeh

Homemade tomato soup was one of my first loves. The recipe I used the first time was from a great vegetarian cookbook and included big chunks of different vegetables in the thick tomato broth. This is a tribute to that hearty veggie version with the added protein and nuttiness of tempeh

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Hearty Tomato Vegetable Soup With Tempeh


Yield: About 2 quarts, 6 servings

Cook Time: 45 minutes

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 small cloves garlic, minced
  • 1 large jalapeño, chopped with seeds
  • 1 large red bell pepper, chopped
  • 2 medium zucchini or calabaza squash, chopped
  • 4 large tomatoes, chopped (about 6 cups)
  • 1 cup tomato juice
  • 4 cups vegetable broth
  • 3 tablespoons tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon chili powder
  • 1 bay leaf
  • 1 package tempeh, roughly chopped
  • Kernels from 2 ears corn

Directions:

  1. Heat oil in a large stock pot over medium heat. When small wisps of smoke begin to show, cook onion, garlic, jalapeño, and red bell pepper until softened or 6 to 8 minutes. Add zucchini and tomatoes, and cook another 5 minutes.
  2. Pour in tomato juice and vegetable broth, and stir to combine. Bring soup to a soft boil, then reduce to low. Stir in tomato paste, making sure it all dissolves. Season with salt and chili powder, and add bay leaf. Simmer 10 minutes. Add chopped tempeh, and cook another 20 minutes, adding corn halfway through.
  3. Serve warm with toasted bread or a grilled cheese.