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 |