"Cream" of Tomato Soup

Makes about 2 quarts

1 medium onion, chopped
2 stalks of celery, chopped
2 medium carrots, peeled and chopped
2 cloves garlic, finely chopped
kosher salt
freshly ground black pepper
3-3.5 tbsp tomato paste
1 can (28 oz) fire-roasted tomatoes
1 lb silken tofu, drained and cut into large cubes

Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water. (You can use the tomato can which is about 28-oz.)

Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. Stir in the silken tofu again for 15 minutes, uncovered. Puree the soup in a blender until smooth.

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