Cream of Tomato Soup

Ingredients

 * 3 cups chunky tomato sauce
 * 6 oz container plain soy yogurt
 * 2 Tbsp olive oil
 * 9 oz pkg. soy “meatballs”
 * 1 Tbsp 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 Soy Parmesan cheese for garnish

Directions

 * 1) Place 2 cups tomato sauce and soy yogurt in container of food processor or blender.
 * 2) Process until smooth, and place in large saucepan.
 * 3) Heat soup over medium-low heat.
 * 4) Meanwhile, heat oil in large skillet over medium heat, and sauté “meatballs” and garlic 2 to 3 minutes, or until both turn golden brown.
 * 5) Add to saucepan.
 * 6) Stir in remaining tomato sauce, tofu, peppers, oregano, salt and pepper.
 * 7) Heat until mixture comes to a boil.
 * 8) To serve, spoon soup into bowls, top with croutons and garnish with parmesan cheese.