2 teaspoons olive oil
1 medium onion, diced
1 cup soy milk or skim milk
1 (10.5 ounce) package firm light silken tofu
1 large tomato, diced
1/2 teaspoon salt
1 clove garlic, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon white pepper

Heat oil in medium saucepan over medium heat. Add onion and cook until tender. Add tomato, garlic, basil, salt and pepper and continue to cook another 3-5 minutes. Blend in soymilk and heat through, stirring constantly. Remove from heat, stir in tofu and cool slightly. Place soup in blender and puree until smooth.

Makes 4 Servings
Serving Size: 8 ounces