Cream of Tomato Soup recipe

4 cups tomatoes, diced
1/2 onion, chopped
1 tablespoon olive oil
14 ounces soft tofu
2 cans condensed tomato soup
Salt, to taste
Ground black pepper, to taste

Sauté tomatoes and onion in olive oil until onions are clear.

Blend the soup and tofu in a blender, then add blended mixture to the sauté ed onions and tomatoes. Warm through and add water as needed. Add salt and pepper to taste, and top with chopped fresh basil.

Makes 6 servings.