New Recipes all month!

I will be creating and posting new recipes all month with my market finds. The first is a Vegan Tomato Basil Soup. I had to figure out a way to make Tomato soup creamy without the use of any dairy products. I decided to use tofu and coconut water processed to a cream. For the recipe I used.

9 medium tomatoes
1/2 cup soft silken Organic Tofu
1\4 cup coconut water
1 clove of garlic
I medium yellow onion
Pink Himalayan Sea Salt
1\4 cup rough chopped fresh lemon basil
Fresh Cracked Pepper
6 cups low Sodium Organic Vegetable Broth
1 Cup Veggie Shreds Mozzarella

Cut up tomatoes, garlic, and Onions spray with no calorie canola oil and sprinkle with Himalayan sea salt and roast on 400 degrees until soft. Put 6 cups vegetable broth in large soup pot add the roasted tomatoes, onion and garlic and bring to a boil. Turn off heat and allow to cool a little then blend entire contents of pot in blender until smooth. In food processor puree tofu, basil, and coconut water until smooth. Add everything back into the large pot and stir until mixed. Add Veggie Shreds to pot and stir over low heat until well blended and creamy. Salt and pepper to taste and serve with multi grain crusty bread.