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
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).