|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Combine the pasta sauce, stock (both reduced fat if available) and tofu in a medium saucepan and warm over medium heat.|
|2.||Use an emersion blender to blend until smooth. Add diced tomatoes. Garnish with basil.|
|3.||You can also blend before heating in a blender or food processor, and heat in the microwave.|
|4.||Note: recipe from Jeanne Jones' Healthy Cooking. If you don't like chunky tomato soup, leave out the diced tomatoes.|
There are 134 calories in 1 serving of Instant Cream of Tomato Soup.
Calorie split: 28% fat, 56% carbs, 16% protein.
|Serving Size||1 serving|