It actually tastes like a lasagna ! But... its a soup. Super heart warming soup, perfect for winter and when you want a lasagna but you totally feel like it’s soup weather ! The long slim wavy pasta sheets is a perfect mixture in between the lasagna sheets and wide tagliatelle, makes the difference in both the look and texture.
Topped with a super creamy tofu ricotta cheese, to recplicate the true lasagna taste. Topped with fresh green basil.
If you eat a lot like me it would serve 3, if you eat a modest normal serving it would serve 4. As a starter a few more.
PS: sorry for the changing light and quality in these photos, winter daylight / 'sun'-light is really making it tricky to take good photos !
Like soups in general? Check out these:
- Vegan Roasted Mushroom Soup
- Vegan Roasted & Creamy Tomato Soup
- Hearty Vegan Miso Soup
- Vegan Roasted Butternut Squash Soup
- Rice Noodle Coconut Green Curry Soup
- Raw Vegan Gazpacho
- Vegan Beet Root Cucumber Soup
- Vegan Roasted Carrot & Tomato Soup
- Vegan Ratatouille Lasagna
- 1 kg red ripe tomatoes (2.2 lbs)
- 200g frozen chopped spinach (7 oz)
- 150g chopped firm tofu (5.3 oz)
- 150g mafaldine / reginette pasta (5.3 oz)
- 7 dl water (3 cups)
- ½ zucchini
- 2 red onions
- 5 garlic cloves
- 4 tablespoons ketchup
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/8 teaspoon freshly grind nutmeg
Vegan tofu ricotta topping
- 100g firm tofu
- 5 tablespoons plant milk
- 1 tablespoons nutritional yeast
- Pinch freshly grind nutmeg
- Salt and pepper to taste
- Fresh basil leaves
What you will need
1 blender / or one bowl and 1 stick blender
Cutting board and knife
1 big pot
Spoons to measure
1 spoon to stir
- Wash the tomatoes. Roughly chop them and discard the hard part of the tomatoes where the stem was attached. Put all the tomatoes in the bowl / blender and blend until smooth. Put in the water and the dried vegetable stock and set aside.
- Peel and finely chop the red onions and the garlic. Put in the big pot with the olive oil, salt, pepper and nutmeg. Turn the heat on high and let the onions soften while stirring on occasion.
- Chop the zucchini and add to the onions and garlic. Then add in the frozen spinach. Turn the heat to medium.
- Add in the chopped tofu. Fry for a few minutes. Stir occasionally.
- Add in the tomato and bring to a simmer. When simmering add in the pasta. Stir occasionally. Meanwhile make the topping.
- Put the tofu a blender with the nutritional yeast, nutmeg, salt and pepper and blend until smooth. Add plant milk as needed, you might not use as much milk as stated, it depends how much liquid was squeezed out of the tofu and how firm you want the topping. When smooth and creamy, set aside.
- When the pasta is finished cooking, divide the soup and the pasta equally between 3-4 bowls. Swirl in the ‘ricotta’ and garnish with fresh basil.