Roasted Vegetable Soup with Tofu, White Beans, and Kale

It’s Monday, September 7. Labor Day, actually, though since I’ve been out of work for six months I’m not sure I get to celebrate. The big question of the day, though, is, now that it’s almost Autumn, is it soup season yet? I may be jumping the gun a little since it was 120 degrees here this weekend, but this Roasted Vegetable Soup with Tofu, White Beans, and Kale is worth it.

Roasted Vegetable Soup with Tofu, White Beans, and Kale

I love soup so much that I even make it in the summer! It is generally very easy to make and soup is one of those “whatever is in the fridge” types of meals that can be pulled together with whatever is on hand and still taste delicious. This roasted vegetable soup is now one of my favorites. 

With plant-based protein from the beans as well as from the tofu, healthy greens, and a bit of spice, this roasted vegetable soup will become one of your favorites too.

One of the best things about roasted vegetable soup is that you can really use whatever veggies you have on hand. I used potatoes, carrots, and zucchini, but this soup would be just as good with sweet potatoes, Brussels sprouts, any type of squash, or basically any of your favorite vegetables. While I love it spicy, you can calm it down by skipping the chili peppers and still have a delicious and flavorful soup.

Honestly, the tofu was a last-minute decision. I knew that it would quickly absorb all the lovely flavors of the roasted vegetable soup, so I tossed it in, along with the beans, and allowed it to cook just a little longer.

5.0 from 1 reviews

Roasted Vegetable Soup with Tofu, White Beans, and Kale

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Vegan, Vegetarian

Author: Debbie

Recipe type: Soup

Serves: 6-8 servings

Ingredients

• 1 large potato, peeled and chopped
• 3 carrots, peeled and chopped
• 2 zucchini, chopped
• 2 teaspoons and 1 tablespoon olive oil
• 1 cup onion, chopped
• 2-3 cloves garlic, minced
• 1 Jalapeno or Serrano chili, minced (omit or reduce if you prefer a non-spicy soup)
• 32 oz vegetable broth
• 32 oz water
• 1 can white beans, drained and rinsed
• 1 package extra firm tofu, drained and pressed
• 1 cup kale, chopped
• salt/pepper/red pepper to taste

Instructions

1. Preheat oven to 450
2. Toss potatoes, carrots, and zucchini in the oil, sprinkle with a little salt and pepper and roast for about 15 minutes, turning once about halfway through.
3. Heat a tablespoon olive oil over medium heat.
4. Cook onion, garlic and chili until soft, about 5 minutes.
5. Add vegetable broth and water. Bring to a low boil, then reduce heat to medium low.
6. Add tofu and white beans.
7. Continue to simmer for at least 15 minutes.
8. Add kale and cook for 5 more minutes.

3.5.3251

Are you a soup fan? What’s your favorite?

Some of my favorite Soup Recipes

Vegan Chicken Soup with Acorn Squash and Red Quinoa

Spicy Vegan Chicken, Lime, and White Bean Soup

Vegan Soyrizo and Chicken Soup

Creamy Butternut Squash Soup with Red Peppers and Sweet Potato

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