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Protein Tomato Soup Recipe

Emily Carter

A creamy, high-protein vegan tomato soup made with blended tomatoes, beans, and herbs for a rich, cozy, nourishing bowl.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 160 kcal

Ingredients
  

  • 2 cups ripe tomatoes chopped
  • ½ cup cooked white beans protein boost
  • 1 cup vegetable broth
  • ½ cup coconut milk
  • ¼ cup onions chopped
  • 1 teaspoon garlic minced
  • ½ teaspoon basil
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Instructions
 

  • Heat oil in the pot.
  • Add onions.
  • Add garlic.
  • Sauté gently.
  • Add tomatoes.
  • Stir well.
  • Add basil.
  • Add pepper.
  • Add salt.
  • Add beans.
  • Pour broth.
  • Simmer until tomatoes soften.
  • Blend the mixture.
  • Return blended soup to pot.
  • Add coconut milk.
  • Stir slowly.
  • Simmer two minutes.
  • Adjust seasoning.
  • Ladle into bowls.
  • Serve warm and smug.

Notes

Nutritional Values (Per Serving)

Calories: 160
Total Fat: 6g
Saturated Fat: 2g
Carbohydrates: 20g
Fiber: 4g
Protein: 10g

Vitamin & Mineral % (Per Serving)

Vitamin A: 30%
Vitamin C: 22%
Iron: 9%
Folate: 10%
Potassium: 8%

Additional Notes / Tips

  • Add smoked paprika for extra depth.
  • Blend in roasted tomatoes for richer flavor.
  • Stir in nutritional yeast for a creamy, cheesy vibe without the drama.