Creamy Tomato Soup


2 tsp vegetable oil
1 medium onion, diced
1 cup soymilk, plain
1 (12 oz.) pkg firm lite silken tofu
1 large tomato, diced
1/2 tsp salt
1/2 tsp chopped garlic
1 tsp fresh basil, chopped


1/2 tsp white pepper
Cook onion in sauce pan in oil for 3 minutes or until transparent.
Add tomato and garlic, continuing to cook for 2-3 minutes.
Add basil, salt, and pepper.
Blend in soymilk. Cook, stirring constantly, for 1 minute.
Remove from heat and cool briefly.
Add in tofu. Transfer to food processor and purée until smooth. Serve hot or chilled.

Yield: 3 servings. Per serving: 181 calories, 8.5 g fat (0 g sat fat), 0 mg cholesterol, 450 mg sodium, 17 g carbohydrate, 12 g protein (10 g soy protein), 3 g dietary fiber.

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