Creamy Tomato Soup

1 medium onion, diced
2 tsp soybean oil
1 large tomato, diced
1/2 tsp chopped garlic
1 tsp fresh basil, chopped
1/2 tsp salt
1/2 tsp white pepper
1 cup soymilk
1 package (12 oz.) firm lite silken tofu, crumbled

In 4-quart saucepan saute onion in oil for 3 minutes or until transparent. Add tomato and garlic; continuing cooking 2-3 minutes. Add basil, salt, and pepper. Blend in soymilk.

Cook, stirring constantly, for 1 minute. Remove from heat and cool briefly. Stir in tofu. Transfer to food processor and puree until smooth. Serve hot or chilled.

Yield: 3 (1 1/2 cups). Per 1 1/2 cup: 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.

Copyright©2010
Soyfoods.com