Vegan Tomato Soup with Peas, Carrots and Penne
Posted by Faith Peters
Salt And Pepper, Tomatoes, Peas, Onion, Carrots, Dried Basil, Penne Pasta, Dried Oregano, Olive Oil, Vegetable Broth, Garlic Cloves
Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture
Vegan Tomato Soup with Peas, Carrots and Penne Recipe
This hearty vegan tomato soup is packed with vegetables and penne pasta for a filling and satisfying meal. Ideal for a chilly day.
Ingredients
- Season with salt and pepper to taste
- tomatoes, diced, 28 oz
- 1 cup frozen peas
- 1 onion, chopped
- 1 cup chopped carrots
- 1 teaspoon dried basil
- penne pasta, 8 oz
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 garlic cloves, minced
Time Needed
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
- In a large pot, heat the olive oil over medium heat.
- Sauté the chopped onions and minced garlic until the onions are translucent.
- Combine vegetable broth, diced tomatoes (including juice), frozen peas, chopped carrots, oregano, basil, salt, and pepper in a large mixing bowl.
- Bring the soup to a boil, then reduce to a low heat and leave to simmer for 30 minutes.
- Cook and drain penne pasta according to package directions.
- Serve the soup in bowls, topped with a scoop of penne pasta.
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