Cozy Tomato Veggie Soup (with Tofu!) – A Family Favorite
Nothing beats a steaming bowl of homemade tomato soup on a snowy or rainy day—especially when the whole family helps make it! This simple, hearty version is packed with veggies, protein-rich tofu, and a rich tomato base. The kiddos love chopping the zucchini and tofu, and it pairs perfectly with vegan grilled cheese for the ultimate cozy dinner. Pressure cooker makes it quick and easy, but the caramelized onions (sautéed in a touch of coconut oil for extra comfort) add that deep, sweet flavor.
Servings: 8 bowls
Equipment
- 1 pressure cooker
Ingredients
- 2 tsp coconut oil for sautéing the onions
- 6 –8 small onions minced
- 4 cloves garlic minced
- 2 medium zucchini chopped (the kids did most of this chopping!)
- 2 lbs about 900g firm tofu, chopped into bite-sized pieces (another kid-friendly task)
- 1 large jar tomato puree ≈800 ml / about 3½ cups
- 1.5 liters 6–8 cups water, depending on how thick or brothy you like it
- 1 heaping tablespoon sea salt or to taste
- ½ tablespoon dried sage flakes or to taste—feel free to swap or add other herbs like basil, oregano, thyme, or Italian seasoning that pair well with tomatoes
- Optional: black pepper or a pinch of red pepper flakes for a little kick
Instructions
- Caramelize the onions: In your pressure cooker pot (on sauté mode if it has one, or in a separate pan), heat the 2 tsp coconut oil over medium heat. Add the minced onions and cook, stirring occasionally, until they turn soft, golden, and sweetly caramelized—this step really boosts the flavor and adds extra comfort! Tip - you can add some water to deglaze your pot if it starts to stick. :)
- Add garlic and veggies: Stir in the minced garlic and cook for another minute until fragrant. Then add the chopped zucchini and give everything a good mix.
- Build the soup: Pour in the tomato puree, water, sea salt, sage (or your chosen herbs), and the chopped tofu. Stir well to combine.
- Pressure cook: Seal the pressure cooker and cook on high pressure for 4 minutes. (Yes, just 4 minutes—the quick cook time keeps the veggies nice and tender without turning mushy!)
- Release and serve: Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam. Give it a taste and adjust salt, herbs, or consistency with a splash more water if needed.
- Ladle into bowls and serve hot. It’s extra comforting alongside a gooey vegan grilled cheese—perfect after playing outside in the snow or rain!
Notes
Tips & Variations
• Make it your own: Experiment with herbs—fresh basil or a bay leaf during cooking works beautifully.
• Kid involvement: Let little helpers chop the softer zucchini and tofu with a safe knife—it’s a great way to get them excited about cooking.
• Storage: Leftovers keep in the fridge for about 4 days if it lasts that long! The zucchini will get mushy if it's reheated too often though.
• Texture tweak: For a smoother soup, blend part or all of it with an immersion blender before adding the tofu back in.
This soup has become a hit in our house—simple ingredients, big cozy vibes (and that little bit of coconut oil makes it even more comforting). Hope your family loves it too! 🍅🥣
• Make it your own: Experiment with herbs—fresh basil or a bay leaf during cooking works beautifully.
• Kid involvement: Let little helpers chop the softer zucchini and tofu with a safe knife—it’s a great way to get them excited about cooking.
• Storage: Leftovers keep in the fridge for about 4 days if it lasts that long! The zucchini will get mushy if it's reheated too often though.
• Texture tweak: For a smoother soup, blend part or all of it with an immersion blender before adding the tofu back in.
This soup has become a hit in our house—simple ingredients, big cozy vibes (and that little bit of coconut oil makes it even more comforting). Hope your family loves it too! 🍅🥣