Cream of Tomato Soup

• 3 cups chunky tomato sauce
• 6 oz. container plain soy yogurt
• 2 Tbs. olive oil
• 9 oz. pkg. soy meatballs
• 1 Tbs. 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 Parmesan cheese for garnish

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 saute 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.

tomato sauce, container plain, olive oil, soy meatballs, garlic, italianseasoned baked tofu, red, oregano, salt, garlic croutons, parmesan cheese

Taken from www.vegetariantimes.com/recipe/cream-of-tomato-soup/ (may not work)