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Creamy Tomato Soup

2 tsp soybean oil
1 medium onion, diced
1 cup soymilk
1 (12 oz.) package firm lite silken tofu
1 large tomato, diced
1/2 tsp salt
1/2 tsp chopped garlic
1 tsp fresh basil, chopped
1/2 tsp white pepper

Cook onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to cook for 2-3 minutes. Add basil, salt, and pepper. Blend in soymilk. Cook, stirring constantly, for 1 minute. Remove from heat and cool briefly. Add in tofu. Transfer to food processor and puree until smooth. Serve hot or chilled.

Yield: 3 servings. Serving size: 1 1/2 cup. Per serving: 181 calories, 8.5 g fat (0 g sat fat), 12 g protein (10 g soy protein), 17 g carbohydrate, 450 mg sodium, 0 mg cholesterol, 3 g dietary fiber.

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