Creamy Tomato Soup
Serves 4
8
oz. tomatoes, skinned and chopped
1 x
10 oz pkt. silken tofu
1
onion, chopped
1
clove garlic, crushed
1
green pepper, chopped and seeded
2 tablespoons tomato puree
2
teaspoons of freshly chopped basil
half
a pint vegetable stock
1
tablespoon of olive oil
Fry the onion, garlic and green pepper in oil for about 2 minutes, or
until softened
Add the tomatoes, puree, basil and stock, cover, then cook for 30 minutes, till
peppers are really soft
Allow to cool slightly then puree in a blender with the tofu
Season to taste then re-heat and serve