Preheat your oven to 275 degrees Fahrenheit
Add your tomatoes, onions, garlic and s&p.
Drizzle the oil over the top of the ingredients.
Place in the oven and allow to cook low and slow for 2 hours.
Once the tomato mixture is cooked down remove from the oven.
Carefully add to your Dutch oven and using your stick immersion blender, blend the mixture till creamy without lumps remaining.
Add your drained tofu, broth and coconut cream.
Blend again until well blended and creamy.
Taste and add salt and pepper as you desire.