Instant Cream Of Tomato Soup

Yield:

6.0 servings

Added:

April 23, 2010

Creator:

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Ingredients

26 ounces lowfat vegetarian pasta sauce
1 cup chicken or vegetable broth
6 ounces soft silken tofu drained
chopped fresh basil optional

Preparation

1
Combine bottled sauce, broth and tofu in a blender or food processor and blend until creamy. (Variation: blend until tofu is crumbed so that it resembles small pasta.)
2
Pour the mixture into a medium saucepan and warm over medium heat. Serve garnished with the fresh herb. Serve as soup. May serve as enhanced sauce for pasta, polenta, or vegetables lasagnas.
3
Microwave: Pour mixture into a medium bowl and microwave on high power until warmed through.
4
Description: "You need tofu, bottled sauce and broth and 10-mins max." Yield: "5 cups"

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