From Akasha Richmond's THE ART OF TOFU

Ingredients:
1 onion, chopped
1 clove garlic, chopped
1 tsp. salt
3 cups water or vegetable stock
1Tbsp. vegetable broth powder
1-1/2 quarts ripe tomatoes, quartered (preferably Roma)
1 Tbsp. basmati rice
1 bay leaf
1/8 tsp. white pepper
1-1/2 Tbsp. chopped fresh basil
1/2 Tbsp. chopped fresh dill
1-1/2 Tbsp. unrefined cane sugar or honey
1 Tbsp. tomato paste
1/2 cup + 2 Tbsp. Mori-Nu Silken Lite Firm Tofu, cubed
1 tsp. extra virgin olive oil, if desired

What you need:
Bring all ingredients, except tofu and olive oil to a boil; reduce to a simmer. Cover and cook for 35 minutes. Remove bay leaf. Let cool 15 minutes. Puree in the container of a blender and pass through a wire mesh strainer to remove the skin and seeds. Blend again with tofu and olive oil until smooth and creamy. Garnish with additional chopped fresh basil and serve with crackers or croutons.

Nutritional Notes
Provides 4g of fiber per serving

Nutritional Facts
Calories: 154 Fat: 2.7g Carbohydrates: 26.9g
Sodium: 785mg Cholesterol:: 0mg Protein: 7.3g