Hearty Tomato Bisque

I can't believe I haven't posted this recipe before now. It is my favorite tomato soup by a mile and half, and I love to make it in the winter! People always ask for the recipe, and are shocked when they hear it has tofu in it! It freezes well, so I always at least double the recipe, and stick some in the freezer for a rainy day.

image via ifood.tv

Hearty Tomato Bisque

1 medium onion, chopped
1 T olive oil
2 cans (15 oz each) crushed tomatoes
1 T honey
1/4 t crushed, dried rosemary
1/2 t salt
1/4 t pepper
8 oz soft tofu, drained and crumbled (1 cup)
1 1/2 cups milk (I use rice or almond milk)
Croutons - optional - for garnish

In a large saucepan, saute onion for 4-6 minutes or until tender. Stir in the tomatoes, honey rosemary, salt, and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.

Remove from heat; stir in tofu and milk. Cool slightly. In a blender or food processor, process soup in batches until smooth. You could also use an immersion blender.

Return to the pan and heat through.

Enjoy (with a gourmet cheese panini)!