Recipe: Winter Cream of Tomato Soup


28-30 oz. canned diced tomatoes
1/4 cup finely minced onion
1 Tbsp. olive oil
1/2 box soft silken tofu
1 cup vegetable broth
hot sauce
salt and pepper to taste


Drain tomatoes, reserving juice. Strain juice and add enough vegetable broth to make 1-1/2 cups liquid. In a deep saucepan, sauté onions in olive oil until soft. Add tomatoes and cook over low heat 5 minutes. While tomatoes cook, puree tofu in blender with broth & juice. Pour all but 1/4 cup of tofu mixture into a separate container. Add tomatoes to blender and puree. Return tomato mixture to saucepan and add reserved tofu mixture. Heat gently until just warm. Add hot sauce, salt and pepper to taste.