Vegan Creamy Tomato & Vegetable Soup

This week has been rough. It’s the week before Christmas and I’ve had a lot of hurdles to overcome.  I have been slacking to say the least when it came to shopping for gifts for my loved ones. My Hubbz has been working overtime, everyday for almost a month. So we waited until this past weekend to go shopping for our boys, we planned to do a huge grocery haul and re stock on our everyday household needs.

Unfortunately, we awoke this past Saturday to our truck being hit by a “hit and run” driver. The damages were extreme and luckily my family was at home sleeping so no one I care about was harmed. That’s what I remind myself after thinking about the situation over and over. Anyways it’s put a haul on everything that I needed and wanted to do before the holiday weekend. I am not that last minute procrastinator, I like being ready and prepared. So my refrigerator and pantry are in desperate need of being restocked. This recipe was created by just using what I had on hand and it turned out incredible! It will definitely be a recipe I keep on rotation this winter. Hope you enjoy it as much as my family did. Great thing was it’s kid approved by my 2 year old!

To begin, add 1 tablespoon of olive oil to a hot pot.

Add in the minced shallot and minced garlic let it cook on medium-high about 3 minutes.

Next, add in your beefless crumbles, nutritional yeast, all onion powder, dried basil. Press the herbs into the crumbles and mix until all is combined. Cook another 6 minutes.

Then, add in the entire creamy tomato soup carton and mix that with the seasoned crumbles. Once stirred, add in the remaining ingredients {frozen sweet peas, frozen corn, chopped potatoes and fresh spinach}.

Now, mix everything together. Stir it for about 2 minutes. Bring it to a low boil then cover and reduce the heat to simmer. Simmer for 25 minutes. Stir it a couple times just to keep from sticking to the pot.

Once the 25 minutes is up remove the cover and stir again. If it’s looking a little too thick add in 1/4-1/2 cup of spring water. Stir and mix it up then simmer an additional 20 minutes until the potatoes are tender enough to your liking. Once done, season with sea salt and ground black pepper to taste. Serve immediately and enjoy!

Print Recipe

Vegan Creamy Tomato & Vegetable Soup

The easiest tomato soup with vegetables perfect for a chilly winter night during the week!

Course

Soup or Salad

Prep Time

5 minutes

Cook Time

45 minutes

Servings

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 Shallot minced
• 1 tablespoon Garlic minced
• 14 ounces BeefLess Beef
• 2 tablespoons Nutritional Yeast
• 2 teaspoons Onion Powder
• 1½ teaspoons Dried Basil
• 32 ounces Organic Creamy Tomato Soup
• 1 cup Sweet Peas frozen
• 1 cup Corn frozen
• 3 Potatoes chopped
• 1 handful Fresh Spinach
• ½ cup Spring Water to thin out
• Sea Salt to taste
• Ground Black Pepper to taste

Course Soup or Salad Prep Time 5 minutes Cook Time 45 minutes Servings Ingredients 1 tablespoon Extra Virgin Olive Oil 1 Shallot minced 1 tablespoon Garlic minced 14 ounces BeefLess Beef 2 tablespoons Nutritional Yeast 2 teaspoons Onion Powder 1½ teaspoons Dried Basil 32 ounces Organic Creamy Tomato Soup 1 cup Sweet Peas frozen 1 cup Corn frozen 3 Potatoes chopped 1 handful Fresh Spinach ½ cup Spring Water to thin out Sea Salt to taste Ground Black Pepper to taste

Instructions

1. To begin, add 1 tablespoon of olive oil to a hot pot. Add in the minced shallot and minced garlic let it cook on medium-high about 3 minutes.
2. Next, add in your beefless crumbles, nutritional yeast, all onion powder, dried basil. Press the herbs into the crumbles and mix until all is combined. Cook another 6 minutes.
3. Then, add in the entire creamy tomato soup carton and mix that with the seasoned crumbles. Once stirred, add in the remaining ingredients {frozen sweet peas, frozen corn, chopped potatoes and fresh spinach}.
4. Now, mix everything together. Stir it for about 2 minutes. Bring it to a low boil then cover and reduce the heat to simmer. Simmer for 25 minutes. Stir it a couple times just to keep from sticking to the pot.
5. Once the 25 minutes is up remove the cover and stir again. If it’s looking a little too thick add in 1/4-1/2 cup of spring water. Stir and mix it up then simmer an additional 20 minutes until the potatoes are tender enough to your liking. Once done, season with sea salt and ground black pepper to taste. Serve immediately and enjoy!

Recipe Notes

[recipe]Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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