1 larger can (about 28 oz) diced tomatoes in juice
2 tablespoons olive oil
1/2 onion, diced
1 teaspoon salt
1 tablespoon (or so) sweetener of choice (sugar, agave both work well)
1/2 teaspoon (or to taste) garlic powder
1/2 box (about 1/2 to 3/4 c) silken tofu, drained
water or broth (half of the tomato can worth)
seasonings of choice (i.e. basil, nutrional yeast, whatever)
Heat oil over medium low heat and add onion, stirring until soft and translucent.
Meanwhile, add the rest of the ingredients to your blender* and blend until smooth, about 30 seconds to 2 minutes, depending on how awesome your blender is.
Once the onions are ready, add the soup mix to the pan and gently heat until the desired temperature is reached. Taste and season accordingly. I usually add broth powder or nutritional yeast and herbs to the pot if I don't use broth to make it. The recipe is very flexible and fast. Even my hard-core omni mother ate it up!
Very good with a grilled uncheeze sandwich. Feel free to play with this soup - it is a very basic tomato soup but sometimes it likes to dress up for a fancy meal.
*alternatively, you can use an immersion blender on the stovetop.
Source of recipe: I wanted tomato soup and couldn't find a recipe that was basic enough. After looking at a couple recipes, this is what I came up with. It looks nothing like either recipe--much simpler and fast!