Who says soup should only be eaten in winter? This is a delicious year-round dish that can be enjoyed as a lunch, dinner or even a snack. And with the unexpected yet delightful additions of agave nectar and protein, it is good to the very last drop!
1. In Dutch oven heat oil over medium heat. Add onion. Cook about 5 minutes or until tender, but not brown. Stir in garlic. Cook for 2 minutes more.
2. Add undrained tomatoes, water, agave nectar and salt. Bring to boiling. Reduce heat. Simmer for 10 minutes.
3. Crumble tofu into tomato mixture. Cook about 5 minutes more or until heated through.
4. Use immersion blender to blend mixture until smooth. (Or transfer one portion of the tomato mixture, at a time, to a food processor bowl. Cover and process until smooth.) Serve hot with toasted bread (if desired).