1/4 cup chopped basil (reserve whole
sprigs for garnish)
18-ounce package silken tofu
1/2 cup soy milk
1 tbsp safflower oil
1 tbsp unbleached white flour
1/4 - 1/2 cup sherry
tomatoes, stock, salt, pepper, honey and basil in a medium saucepan and
bring to a boil. Reduce heat and simmer, covered, about half an hour.
While tomatoes are cooking, combine tofu and soy milk in a blender and
puree until very smooth, adding water as needed to thin. Press cooked
tomatoes in stock through a sieve to remove seeds and basil leaves. In a
large saucepan, heat oil and slowly stir in flour. Cook for 1-2 minutes,
being careful not to brown. Slowly add tomato puree and tofu mixture,
stirring constantly until smooth and warmed through. Just before
serving, stir in sherry and garnish with basil.
and still delicious, this tomato bisque uses lots of basil and the sweet
flavor of sherry to give a winning start to any meal.