Instant Cream of Tomato Soup

Ingredients

• 2 tbsps basilNutrition
• 28 oz pasta sauceNutrition
• 1 cup chicken brothNutrition
• 15 oz diced tomatoesNutrition
• 6 oz silken tofuNutrition

Directions

1. 1Combine the pasta sauce, stock (both reduced fat if available) and tofu in a medium saucepan and warm over medium heat.
2. 2Use an emersion blender to blend until smooth. Add diced tomatoes. Garnish with basil.
3. 3You can also blend before heating in a blender or food processor, and heat in the microwave.
4. 4Note: recipe from Jeanne Jones' Healthy Cooking. If you don't like chunky tomato soup, leave out the diced tomatoes.

Nutrition per serving

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