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.