genevegan recipe #6— spicy vegan tomato mushroom soup!
-1 box of tomato basil soup
-1 can of diced tomatoes with chilis (brings in the spicyness—just the right amount!)
-1 chopped onion
-3ish cloves of garlic (minced)
-1/2 red pepper chopped
-seasonings (salt, pepper, paprika, basil)
-5 baby portabella mushrooms sliced up
-some red wine. i used tome chianti i had sitting around.
first i chopped up the onion, garlic, red pepper, and mushrooms and let them saute in a pan of coconut oil and added the seasonings and wine. i let them all saute for about 20 mins all together on medium to low heat covered. when everything looked caramelized and delicous i added the can of diced tomatoes with chilis and let that simmer for another 4 minutes or so. next i added everything to the tomato basil soup base (from a box) in a big pot and let it all simmer together for another 15 minutes (longer the better—brings the flavors out!) when i put the soup into bowls i cut up a piece of veggie american cheese and sprinkled some hemp heart seeds on top for some extra flavor and protein.
note: i would have added some sort of sweetener which cuts the acid and bitterness of the tomatoes, but the tomato basil base was surprisingly and perfectly sweet already :)
kahla and i just had this soup and it is ridiculously good. my favorite vegan creation ive made so far! must try, especially when it starts getting cold out.
so, thats basically it. i didnt eat until i had this soup around 4pm (BAD I KNOW) but we were busy grocery shopping WHICH MEANS i cant wait to get to cooking this week!!
i just wanted to add how delightfully awesome my weekend has been and how great i think this week is going to be! bring it on september!
cheers to veganism making me delicously satisfied and extremely positive!