Instant Cream Of Tomato Soup
By: Cresent
Published: Friday, April 23, 2010 - 12:38am

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"