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Instant Cream Of Tomato Soup

Instant Cream Of Tomato Soup is a soups recipe made with Lowfat Vegetarian Pasta Sauce, Defatted Chicken Broth, and Soft Silken Tofu Chopped Fresh Basil. Ready in about 10 min, it serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 26 oz
• 1 cup
• 6 oz

Method (preview)

1. 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. 2

   Pour the mixture into a medium saucepan and warm over medium heat.

3. 3

   Serve garnished with the fresh herb.

4. 4

   Serve as soup.

5. 5

   May serve as enhanced sauce for pasta, polenta, or vegetables lasagnas.

6. 6

   Microwave: Pour mixture into a medium bowl and microwave on high power until warmed through.

7. 7

   "You need tofu, bottled sauce and broth and 10-mins max."

8. 8

   "Leni Reed, publisher, Supermarket Savvy (Newsletter)"

9. 9

   "5 cups"