Tomato Fennel Soup with Tofu and Basil Pesto,  wheat-free gluten-free lactose-free vegetarian vegan

3 medium fresh tomatoes, diced (4 if canned)
2 medium onions, diced
3 black olives
1 small fennel bulb, thinly sliced
1 clove garlic, minced
2 Tbs. vegetable broth powder
3-4 whole stalks fresh basil or lemon, juiced
½ tsp. light miso, yellow or white
2 cups water
8 oz. extra-firm tofu, cubed
Parsley
1 tsp. olive oil
Dash of salt

• Combine tomatoes, fennel, onion, garlic, water, vegetable broth powder, and tofu in large soup pot.
• Heat to boiling and then simmer on low, covered, for 30 minutes.
• Meanwhile, combine basil, olive oil, lemon juice, salt, miso, and olives in small food processor (can also use small blender, mortar and pestle, or suribachi) and grind to coarse paste.
• Once soup is served, add a dollop of basil pesto in the center. Stir in pesto while eating.

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