Tomato Tofu Soup

This tomato tofu soup is delicious, comforting, and super easy to make. I used canned tomatoes, so you can whip it up no matter the season!

Check out my silken tofu pasta sauce or high protein lentil soup next!

Using crispy tofu bits as croutons for soups is a trick that never gets old for me, and this tomato tofu soup is the perfect candidate for that.

Tofu and tomatoes are a great combo in my opinion, but you can't just slice some tofu and throw it into soup because it will turn into a proper mess.

Instead, I'm using my favorite air fryer tofu recipe to crisp the tofu. I then stir half through so it softens and takes on the tomato flavor, and hold the rest back for the top. Absolute perfection!

What you'll need

Olive oil, onion and garlic - You need a flavor base for your soup and this is it. A large onion is nice because it adds some sweetness.

Italian seasoning mix - Typically a mix of oregano, basil, rosemary and marjoram.

Smoked paprika - I like very slight touch of smokiness in my tomato soup. Leave out if you're not a fan.

Tomato paste - Just a spoonful, but cook it out properly before adding the liquid to get.

Peeled tomatoes - When it comes to canned tomatoes, whole peeled plum tomatoes have better flavor than chopped ones. San Marzano are ideal if you can get them.

Vegetable stock - Use your favorite here; if you have some homemade stock, this is its chance to shine.

Nutritional yeast - for that touch of "cheesiness."

Fresh basil - Half stirred in at the end, half torn over the top. I like to add a lot, basically making this into a tomato basil soup.

Crispy tofu - I make a batch of my crispy air fryer tofu while the soup simmers.

How to make tomato tofu soup

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Start the tofu first so it's ready when the soup is. While it crisps, heat the olive oil in a large pot or Dutch oven over medium heat and cook the onion until soft and translucent.

Add the garlic, Italian seasoning, smoked paprika and chili flakes and cook for another minute until fragrant. Stir in the tomato paste and let it cook for 2 to 3 minutes.

Add the peeled tomatoes, crushing them against the side of the pot with your spoon as you go, then pour in the vegetable stock. Bring it to a boil, lower the heat and simmer uncovered for 20 minutes. Turn off the heat and stir in the nutritional yeast and half the basil

Blend the soup until smooth with a hand blender. Season to taste, add half the crispy tofu and leave it off the heat for a few minutes to soften. Serve with the rest of the tofu and basil scattered over the top.

Substitutions and variations

• You can turn this into a chunky soup if you prefer it that way. Simply crush the tomatoes by hand before adding them to the pot and skip the blending step.
• For a thicker broth and even more protein, add a handful of red lentils with the stock.
• Transform it into a creamy tomato soup by stirring in a splash of coconut cream at the end.

What to serve with tomato tofu soup

• It goes smashing with a vegan grilled cheese - the absolute classic combination.
• Or you can serve it with your favorite crusty bread.
• It also goes well with a simple salad or roasted vegetables.

Leftovers and storage

• Store in an airtight container in the fridge for up to 4 days, keeping any leftover tofu in a separate container.
• Reheat gently on the stovetop over medium heat with a splash of stock or water.
• This soup freezes well for up to 3 months. Thaw it overnight in the fridge, reheat slowly and crisp up a fresh batch of tofu to serve.

If you've tried this tomato tofu recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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