Sample Recipe

Tomato Onion Chowder

1 large yellow onion, diced
6 tablespoons butter or margarine, or 1/4 cup olive oil
2 tablespoons minced garlic
1 cup minced fresh basil leaves
2 cans (28 ounces each) crushed tomatoes in puree
2 cups vegetable broth
16 ounces silken tofu
Salt to taste

In a large stockpot, saute onion in butter until translucent. Add garlic and saute another 2–3 minutes more. Add basil and tomatoes. In a blender, blend broth and tofu. Add to soup mixture and then simmer for 20–30 minutes, stirring frequently. Add salt to taste and serve. Makes 6–8 servings.

Variation: For a smooth and creamy version, add onion, garlic, and tomato to blender with the tofu and broth. Return to pot and add basil, continue as directed.