I love a good tomato soup!  Heck, I love soups!  I love taking them for lunch because it's so quick and easy to throw into a container and go out the door!  Tomato soup has a special place in my heart though!  It brings back some great childhood memories!  This tomato soup is loaded with vitamins, nutrients, and antioxidants, and it's packed full of flavor!  The pasta in this soup helps not only to thicken it but also to fill you up!  I must warn you, this soup is addicting!  I adapted this recipe to be vegan.  The original recipe is from Cooking Light and I was making it for years!  After I went vegan, I noticed that this recipe can easily be adapted!  I hope you enjoy it as much as I do!


2 tbs. Earth Balance Butter (you can use the sticks or the spread)
1 cup chopped onion
1 cup chopped carrot
1/3 cup chopped celery
1 & 1/2 cups veggie broth
1 tsp. dried basil or 2 tsp. fresh basil
1/4 tsp. black pepper
28-ounce can of diced tomatoes (Do Not Drain)
1 cup uncooked small pasta (you can use stars, alphabets or mini rings)
1 cup unsweetened plain soy milk

How To:

Cook the pasta according to package instructions.  While you are preparing the noodles you can start your prep for your veggies. 
In a saucepan, melt the butter over medium-high heat.  Add the onion, carrot, and celery and sauté until tender.  Add the broth, basil, pepper, and tomatoes.  Bring to a boil then reduce the heat and simmer for 15 minutes.  Stir in 1/2 cup of the cooked pasta and remove from heat.
In a food processor or blender add half of the mixture and blend until smooth.  Place in a large bowl and repeat the process for the other half.  Add the mixture back to the saucepan and stir in the soy milk and the remaining pasta.  Cook on medium-high heat until heated all the way through (about 2 minutes).

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