Cream of Tomato Soup

Description
.

Ingredients

 * 3 cups chunky tomato sauce
 * 6 oz. container plain soy yogurt
 * 2 Tbs. olive oil
 * 9 oz. pkg. soy “meatballs”
 * 1 Tbs. minced garlic
 * 8-oz. pkg. Italian-seasoned baked tofu, cubed
 * 8 oz. diced red and green peppers
 * 2 tsp. dried oregano
 * salt and freshly ground black pepper to taste
 * 1 cup garlic croutons, or more if desired for garnish
 * Freshly grated Parmesan cheese for garnish

Directions
1. Place 2 cups tomato sauce and soy

yogurt in container of food processor or blender. Process until smooth, and place in large saucepan. Heat soup over medium-low heat.

2. Meanwhile, heat oil in large skillet over medium heat, and sauté “meatballs” and garlic 2 to 3 minutes, or until both turn golden brown. Add to saucepan. Stir in

remaining tomato sauce, tofu, peppers, oregano, salt and pepper. Heat until mixture comes to a boil.

3. To serve, spoon soup into bowls, top with croutons and garnish with Parmesan cheese.