This isn’t your average tomato soup
This recipe makes 2 bowls with 24g protein + 13g fibre each! While still being cosy, creamy, and perfect for autumn (and approved by my mother who shared this with me)
Here’s how I made it ⬇️
- Roast 500g tomatoes, 35g red pepper, and garlic with a splash of balsamic vinegar + dried oregano (no oil needed).
- Blend everything with a handful of fresh basil & 290g of silken tofu. This makes it super creamy without adding saturated fat from cream and instead adding protein and anti inflammatory phytoestrogens
- Once this is blended heat through with some pre-cooked lentils (I used 250g) and 1 tbsp tomato purée.
- Season to taste, and enjoy with your favourite crusty sourdough!
Why I love it:
✅ Lentils + tofu = complete plant protein
✅ Tomatoes = lycopene for heart health
✅ Garlic + oregano = flavour and antioxidants
✅ High fibre to keep you full and support your gut microbiome
This is the kind of meal that proves healthy eating doesn’t have to be boring salads! Health can be nutrient-dense and comforting.