Creamy Light Tomato Basil Soup

Creamy Light Tomato Basil Soup
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1 medium onion, peeled, cut in half,
2 tbsp. olive oil,
4 cloves garlic, peeled,
12 oz. package silken tofu,
2 cups vegetable broth, divided,
1 28 oz. can whole tomatoes with juice,
1 tbsp. tomato paste,
1 tsp. salt,
1 tsp. black pepper,
3 tbsp. basil pesto, divided


  1. Place onion in the Single Serve Cup. Press the Single Serve button and pulse until evenly chopped. Heat oil in a large soup pot over medium heat. Add onion and sauté until softened. Stir in garlic and cook for 1 minute. Remove from heat and set aside.
  2. Place tofu and 1/2 cup vegetable broth in Pitcher and blend on 2 until very smooth. Add remaining broth, tomatoes, tomato paste, salt, pepper, 1 tbsp. pesto and sautéed onion and blend on 2 to combine. Return soup to pot and simmer until heated through, about 10 minutes. Serve soup in individual bowls with a small dollop of basil pesto.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.

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