Cream of Tomato Soup

== Ingredients ==
* 3 cups chunky tomato sauce
* 6 oz container plain soy yogurt
* 2 Tbsp olive oil
* 9 oz pkg. soy “meatballs”
* 1 Tbsp 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 Soy Parmesan cheese for garnish
== Directions ==
# Place 2 cups tomato sauce and soy yogurt in container of food processor or blender.
# Process until smooth, and place in large saucepan.
# Heat soup over medium-low heat.
# Meanwhile, heat oil in large skillet over medium heat, and sauté “meatballs” and garlic 2 to 3 minutes, or until both turn golden brown.
# Add to saucepan.
# Stir in remaining tomato sauce, tofu, peppers, oregano, salt and pepper.
# Heat until mixture comes to a boil.
# To serve, spoon soup into bowls, top with croutons and garnish with parmesan cheese.
Category:Dairy-free Recipes
Category:Tomato Soup Recipes
Category:Tomato sauce Recipes
Category:Meat substitute Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Oregano Recipes
Category:Soy cheese Recipes
Category:Soy yogurt Recipes
Category:Tofu Recipes
Category:Vegan Recipes