First it was Tempeh Picatta. Then it was Jerk Tempeh. Now it’s smoky tomato soup with crumbled tempeh. If you are not sure about tempeh but would like to give it a try, this soup is a good place to start. The tempeh gives the soup some substance and takes on a lot of the smoky tomato flavor.
I am not all that sure of how brilliant it is to make a warm soup as a hot summer day as I did, but I suppose I could call it gazpacho and enjoy it cold. Maybe I justify making soup in the summer as putting a fresh in-season ingredient – the tomatoes I purchased at the Farmer’s Market this weekend – to work. You can never go wrong with tomato soup and grilled cheese, even in the summer. Enjoy!
Crumbled Tempeh in Smoky Tomato Soup
- 3 tablespoons olive oil, separated
- 1 red onion, thinly sliced
- 1 chipotle in adobo
- 10 cloves garlic, peeled and chopped
- 5 medium to large tomatoes
- 2 bay leaves
- 4 cups vegetable stock
- 1, 8-ounce package tempeh, crumbled
- 1 1/2 teaspoons salt, separated
- 2 plantains, cubed
- 1/2 cup fresh cilantro, chopped
- Heat two tablespoons of the olive oil, the red onions, and the chipotle in a large saucepan over high heat for two minutes, stirring frequently.
- Lower the heat to low and continue to cook for 10 minutes, stirring occasionally.
- Add the garlic and cook an additional five minutes.
- Transfer the mixture to a blender, add the tomatoes, and puree until smooth.
- Return the mixture to the saucepan, add the bay leaves, and stir over medium heat about 10 minutes to cook down.
- Stir in the stock, crumbled tempeh, and the salt.
- Cover the pot, lower the heat to low, and simmer 45 minutes.
- While the soup simmers, prepare the plantains.
- Toss the cubed plantains with the remaining tablespoon olive oil and 1/2 teaspoon salt and place them on a parchment-lined baking sheet.
- Roast at 375 degrees F for 30 minutes, stirring the plantains on the baking sheet every ten minutes to ensure even baking.
- After the soup has simmered for 45 minutes, add the roasted plantains and the cilantro.
- Simmer an additional five minutes before enjoying.
The original recipe called for 3 1/4 pounds fresh tomatoes or one, 28-ounce can whole tomatoes (drained).