1 10-3/4 oz. can condensed tomato soup
1/2 c. low-fat silken tofu, puréed in blender
1-1/4 c. low-fat soy milk
1 c. diced tomatoes, with juice
4 T. roasted soy nuts (optional)
In a saucepan, stir soup, tofu, and soy milk together. Add tomatoes. Simmer to heat through. Stir frequently. Garnish individual servings with soy nuts, if desired. Serves: 4.
Calories per serving: 130; protein: 6 grams; fat: 4 grams; carbohydrate: 19 grams; cholesterol: 0 milligrams; fiber: 3 grams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.