Ingredients
-
18
-
3
-
2
-
3
-
2
-
1
-
1/4
-
1
-
1
-
1
-
1/4
-
3/4
-
-
-
Directions
Easy & Hearty Vegan Tomato Soup Chock Full O Veggies, Just because it’s vegan doesn’t mean it’s tasteless! This soup is pretty rich and hearty, and it’s a healthy meatless and animal-product-free version of the classic comfort food It’s a fun soup for the whole family, and your kids will LOVE it with grilled cheese sandwiches! I love my grilled cheese dipped in this soup 🙂 This is my very own recipe: my uncle is a professional chef and taught me how to cook in his massive kitchen but I can’t do the insanely complex stuff he does Thus while trying to find vegetarian and vegan recipes, I discovered this mixture by accident– and have now perfected it instead of eating some overly salty Progresso crap Other Notes: 1) This is the UPDATED recipe, the first one was kinda rough, I’ve perfected it now 2) You can also use 1-2 bay leaves for extra kick but I usually don’t keep them around 3) Try it with some extra orzo or ditalini if you want to make a meal out of it!, This is a very tasty soup with some great textures in it I ate this with some tofu for a very vegan dinner This makes a VERY thick soup Unless you like an intense tomato-ey taste I recommend you use only two 6 ounce cans of tomato paste, and/or up the vegetable broth used two and a half cans of tomato paste (I had a half can of leftovers) and added additional broth and I still felt it was too thick Otherwise, I really liked it My store had no canned potatoes, so I diced up a freshly peeled potato and boiled it for a while Instead of ditalini used some elbows and I included a couple of bay leaves I really liked the resulting texture and taste, but I still recommend using less paste Thanks the80srule :), This is a very tasty soup with some great textures in it I ate this with some tofu for a very vegan dinner This makes a VERY thick soup Unless you like an intense tomato-ey taste I recommend you use only two 6 ounce cans of tomato paste, and/or up the vegetable broth used two and a half cans of tomato paste (I had a half can of leftovers) and added additional broth and I still felt it was too thick Otherwise, I really liked it My store had no canned potatoes, so I diced up a freshly peeled potato and boiled it for a while Instead of ditalini used some elbows and I included a couple of bay leaves I really liked the resulting texture and taste, but I still recommend using less paste Thanks the80srule 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse and Drain All the Canned Food and Put in a Large Bowl For Now. |
|
2
Done
|
Finely Chop the Celery and Put It in the Bowl Too. |
|
3
Done
|
Cook the Ditalini Al Dente and Put It Aside For Now, Still in the Water So It Doesn't Dry Out. |
|
4
Done
|
Put the Vegetable Broth, Oil, and Tomato Paste Into a Large Saucepan, Mix Together on High Heat. |
|
5
Done
|
When This Completely Melds, Lower the Heat and Add the Minced Garlic, Onion Powder, Black Pepper, and Basil. Stir. |
|
6
Done
|
Add the Whole Bowl of Veggies and Blend in Well. |
|
7
Done
|
Drain the Ditalini and Add to the Mix. |
|
8
Done
|
Let Simmer For 10-15 Minutes or Until Thick and Bubbly. |
