In large wok or pot, sautee garlic and onion in olive oil until nearly tender. Add carrots and cook until nearly tender. Add red pepper and tomatoes and cook unit tender. In blender, blend the above ingredients with spices, bouillon, soy milk (or water), and tofu if desired. Blend until creamy smooth. You will need to do two batches in the blender, so pour first batch into a large bowl, add the rest of the veggies to blend, then combine all together in the large bowl. John prefers this soup without the soy milk and tofu for a stronger tomato and less creamy taste. I love it both ways. The kids love it with the creaminess. Your choice, or try both! Serve with shredded sharp cheddar and cracked pepper on top, if desired.