Vegan "Creamy" Tomato Soup

I (Daughter) developed this recipe when I was helping a friend who had just undergone gastric bypass surgery, and needed something that was super nutrient dense (packed a big nutritional wallop in a small amount of food). Since rain (a.k.a. "tomato soup weather") is in the forecast, I thought I'd post this. Sorry, no pics right now, but will get some posted soon!

Ingredients:
1 tbsp olive oil
1 medium sized onion, diced

3 cans diced tomatoes

1 pkg soft tofu, room temperature
1 can vegetable broth
1 1/2 cups V8
1 tsp dried basil flakes
salt to taste
fresh cracked pepper to taste

Instructions:
1. Over medium high heat, saute onion in olive oil until onion is transparent.
2. In a blender, puree 2 cans tomato and onion together, and pour into stock pot or dutch oven. Cover, and let simmer.
3. Puree remaining can of tomato together with room temperature tofu. Room temp tofu enhances the creamy texture of the finished soup.
4. Empty contents of blender into stock pot or dutch oven. Stir in remaining ingredients and heat until warm.
5. Garnish with fresh basil & mozzarella, serve with a grilled cheese sandwich or a big ol baguette, and refrigerate or freeze the leftovers. Clearly this step is non-vegan!

To freeze leftovers into single serving portions:
Fill freezer-safe containers 2/3 full, allow soup to cool to room temperature before freezing. It also helps to referigerate overnight before moving to freezer.

To heat frozen leftovers:
About 1 1/2 to 2 minutes in the microwave.

Makes about 12-15 (ish) cups.