Marry Me High Protein Tomato Soup (Dairy-free)

Get ready for an "I do" with this Marry Me High Protein Tomato Soup! Roasted tomatoes, garlic, onion, and bell pepper blend with silken tofu and sun-dried tomatoes to make a rich, velvety, dairy-free soup. With approximately 12g of plant-based protein per bowl, this easy sheet pan soup delivers all the cozy, garlicky flavors of the viral Marry Me sauce.

Course Soup

Cuisine American

Keyword creamy vegan, dairy free, easy soup, gluten free, high protein, meal prep, plant based

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 171kcal

Author Jackie Akerberg

Equipment

High Speed Blender
Oven

Ingredients

1½ lbs tomatoes round, cherry, grape, roma, halved
1 yellow onion quartered
2 bulbs garlic tops sliced off to expose cloves
1 large red bell pepper cut into roughly 8 pieces
salt and pepper
1 tbsp olive oil optional but recommended
10 oz silken tofu
¼ cup sun dried tomatoes dry, not oil-packed
¼ cup nutritional yeast
2 tsp Italian seasoning
¼ tsp crushed red pepper flakes optional, for a little spice
1 tbsp balsamic vinegar
2 cups water more or less for desired thickness
2 cubes vegan "chicken" bouillon
½ cup cashew cream, coconut milk, or soy milk optional for extra silkiness - can substitute with extra water
¼ cup fresh basil leaves
dairy-free yogurt for serving
fresh basil chopped, for serving

Instructions

Preheat oven to 450 degrees.
Place the tomatoes, garlic, onion, and bell pepper cut-side up on the baking sheet. Drizzle with olive oil if using and sprinkle generously with salt and pepper. Bake for 25-35 minutes, until golden and caramelized and the garlic is soft.
Transfer the roasted veggies to a high-speed blender and squeeze the roasted garlic cloves from the bulbs (they should be nice and soft).
Add in the remaining ingredients and blend on high until smooth and creamy. Add in extra water if desired to thin.
Pour into serving bowls and garnish with a drizzle of dairy-free yogurt and fresh basil.

Nutrition