Here’s a slightly modified recipe for tomato soup…

2 Tbs. olive oil
1/2 medium red onion, diced (about 1/2 cup)
6 cloves garlic, minced (about 2 Tbs.)
1 14-oz. can organic diced tomatoes with sweet onion
1 14-oz. can organic plain tomato sauce
4 oz. silken tofu, mashed (about 2/3 cup)
1 low-sodium vegetable bouillon cube
1/2 cup couscous
1/4 cup chopped fresh parsley
2 Tbs. chopped fresh oregano
2 Tbs. chopped fresh basil
2 chopped tomatoes

Directions:

1. Heat olive oil in large pot over medium heat. Add onion and garlic, and sauté 5 minutes, or until onion is translucent.

2. Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water. Bring to a simmer, and add parsley, oregano and basil. Use an immersion blender and blend for a minute. Add couscous. Cook 5 minutes, or until couscous is tender. Season with salt and pepper, and serve hot.

via VT