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Creamy Tomato Soup

2 teaspoons soyoil
1 medium onion, diced
1 cup soymilk
1 10.5-ounce package firm lite silken tofu
1 large tomato, diced
1/2 teaspoon salt
1/2 teaspoon chopped garlic
1 teaspoon fresh basil, chopped
1/2 teaspoon white pepper

Sauté onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to sauté for 2-3 minutes. Add basil, salt and pepper. Blend in soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly. Add in tofu. Transfer to a food processor and puree until smooth. Serve hot or chilled. Yield 3-4 servings.

Per serving (1 1/2 cup): 143 calories, 11.2 grams protein, 9.7 grams carbohydrates, 8.1 grams total fat, 2 grams saturated fat, 0 mg cholesterol, 411 mg sodium.

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