Ingredients
- 28 ounce Canned tomatoes, undrained
- 1 1/2 c. Tofu Lite, mashed
- 1 tsp Sugar
- 1 1/2 tsp Extra virgin olive oil, See note below
- 1/2 c. Onion, finely minced
- 1 tsp Garlic, finely minced
- 1 tsp Dry basil, or possibly 1/4 c. fresh
- 1 tsp Grnd pepper, or possibly to taste
- 1 dsh Salt, or possibly miso
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Creamy Tomato Basil Soup
Servings: 4
Directions
- Put the tomatoes with juices, tofu and sugar into food processor, process till the mix is creamy and smooth. Set aside.
- Heat the oil in a large saucepan over med-high heat. Add in the onion and cook, stirring occasionally, till tender but not browned, about 4 mins. Add in the garlic during the last minute.
- Reduce the heat to med. Cook dry basi (if using) with onions/garlic for 1 minutes. (This was my method, not hers) Add in the tomato mix into the pan, stir constantly till the soup is heated through. Stir in the fresh basil now if using. Add in pepper and salt to taste.
- Note: Original recipe called for 1 Tbs extra virgin olive oil.
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