Alaskan 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 diced tomatoes with sweet onion
• 1 14-oz. can plain tomato sauce
• 4 oz. silken tofu, mashed (about 23 cup)
• 1 low-sodium vegetable bouillon cube
• 1/2 cup couscous
• 1/4 cup chopped parsley
• 2 Tbs. chopped oregano
• 2 Tbs. chopped basil

1. Heat olive oil in large pot over medium heat.
2. Add onion and garlic, and saute 5 minutes, or until onion is translucent.
3. Stir in tomatoes, tomato sauce, tofu, bouillon cube and 3 cups water.
4. Bring to a simmer, and add couscous, parsley, oregano and basil.
5. Cook 5 minutes, or until couscous is tender.
6. Season with salt and pepper, and serve hot.

olive oil, red onion, garlic, tomatoes, tomato sauce, silken tofu, vegetable bouillon cube, couscous, parsley, oregano, basil

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