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To prepare the soup, liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium heat.
Add the onion, carrots, and garlic and sauté for 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Stir in the tomato paste and cook, stirring constantly, for 1 minute.
Add the canned tomatoes and 28 ounces (1 filled tomato can) of water. Bring the soup to a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.
Preheat the oven to 400°F for the Parmesan toasts.
Stir in the tofu and simmer, uncovered, for 15 minutes, or until the vegetables are tender.
While the soup is simmering, prepare the Parmesan toasts: Place the bread slices on a baking sheet and lightly mist them with oil spray. Bake for 8 to 10 minutes in the preheated oven. Flip the bread over, sprinkle the top of each slice with 1 tablespoon of the Parmesan cheese, and season with black pepper to taste. Bake for another 3 to 5 minutes, or until the cheese is melted and the bread is toasted. Cut each slice into 4 equal triangles. Set aside.
Puree the soup, in small batches, in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season it with salt and pepper to taste. Serve with the Parmesan toasts.