Makes About 6 servings
Prep Time: about 40 minutes total
When the day is cold and rainy, seems appropriate to make soup! Although, any day can be warranted as a soup day. I love making soup because most of the time it is so easy and quick. You can make just about anything into soup. Leftover veggies you may have are perfect! Today I had some mushrooms I wanted to use up so I came up with this simple soothing recipe that is ready in about 30 minutes.
As with all my recipes, this one is gluten-free, plant-based and contains no refined sugar.
Ingredients Needed to Prepare Tomatoey Vegan Mushroom Soup
½ yellow onion, chopped into small pieces
1 TBS coconut oil
8 oz Baby Bella Mushrooms
6 cups vegetable broth
1 handful of gluten free fusilli or pasta of preference (I like Jovial brown rice fusilli)
7 oz jar of tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 teaspoon garlic powder
How to Prepare Tomatoey Vegan Mushroom Soup
Sauté the onion in coconut oil until soft
Add the broth and bring to a simmer
Lower heat to a light simmer
Add the tomato paste and stir until combined with broth
Add the pasta and herbs and spices
Simmer for about 30 minutes, stirring occasionally while it simmers
For more nutrient-dense vegan recipes, check out our recipes page on HealthTastesGood.com.