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Creamy Tomato soup
Creamy Tomato soup
Ingredients # 8 oz. (225g) tomatoes, skinned and chopped # 1 x 10 oz (290g) pkt. silken tofu # 1 onion, chopped # 1 clove garlic, crushed # 1 green pepper, chopped and deeseeded # 2 tablespoons tomato puree # 2 teaspoons of freshly chopped basil # half a pint (285 ml) vegetable stock # 1 tablespoon of olive oil |
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# Fry the onion, garlic and green pepper in oil for about 2 minutes, or until softened
# Add the tomatoes, puree, basil and stock, cover, then cook for 30 minutes, till peppers are really soft
# Allow to cool slightly then puree in a blender with the tofu
# Season to taste then re-heat and serve
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