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
