Cream of Tomato Soup

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

Saut� tomatoes and onion in olive oil until onions are clear.

Blend the soup and tofu in a blender, then add blended mixture to the saut�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.