Recipe: Creamy Roasted Tomato Soup


3/4 lb roma tomatoes
olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1 onion
2 cloves garlic
5 oz. tofu
3 cups broth
cheese for garnishing


Cut tomatoes in half and remove seeds. Place in a baking dish, cut side up, and drizzle with oil. Add herbs and salt. Bake at 350° for 1 hour. Add onions and garlic and bake an additional 30 minutes. Let cool, then puree with tofu. Heat in a soup pot and add broth to thin to desired consistency.