Ingredients
1 medium onion, chopped1 tablespoon olive oil2 cans (15 ounces each) crushed tomatoes1 tablespoon honey1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper8 ounces soft tofu, drained and crumbled (1 cup)1-1/2 cups soy milk3/4 cup salad croutons
Preparation
In a large saucepan, saute onion in oil for 4-6 minutes or until tender. Stir in the tomatoes, honey, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
Remove from the heat; stir in tofu and soy milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Garnish with croutons.
