Ingredients

2 C Plant Based Cooking Creme Naturally Flavored
1 lb Standard Mirepoix (8 Oz Diced Onion, 4 Oz Diced Celery, 4 Oz Diced Carrot)
4 Each Garlic Cloves, Minced
3 qt. Vegetable Stock
9 oz Roux (5 Oz Flour, 4 Oz Oil)
2 lb Plum Tomatoes, Chopped (fresh In Season Or Canned)
24 oz Tomato Puree
Corn Chips Or Popcorn For Garnish

Directions

1
Using a large saucepan, add a small amount of olive oil and heat.
2
Add mirepoix and garlic, and sweat vegetables over medium-high heat for 8-10 minutes, or until tender.
3
Add stock and bring to a boil.
4
Whisk in roux, blending well.
5
Add tomatoes and tomato puree, and simmer for 25 minutes until tomatoes are cooked.
6
Remove from heat and strain soup through a food mill.
7
Add Plant Based Cooking Creme Naturally Flavored and whisk to blend.
8
Remove from heat. Garnish with corn chips or popcorn.
Makes 1 gallon; approx. 16