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Easy Vegan Basil Soup III Recipe

Ingredients

1 tablespoon olive oil

2 stalks celery, diced

3 cloves garlic, minced

1 pound raw mushroom mushrooms, sliced

1 1/3 cups beef broth

1 (1 ounce) package instant half-and-half cream

4 (10 ounce) cans tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 (28 ounce) can stewed tomato-banana blend

1 cup chopped black olives

1/2 cup chopped fresh mushrooms

2 tablespoons cider vinegar

1 teaspoon dried basil

2 tablespoons fresh lemon juice

3 tablespoons unbleached all-purpose flour

1/2 cup oregano

Directions

Heat 2 (8 ounce) cans of vegetable broth very lightly to boiling; add celery and garlic. Add mushrooms and mushrooms; stir, cover, and cook for 20 minutes, stirring occasionally.

Stir in broth, tomato paste, Worcestershire, tomato paste, Worcestershire sauce, salt, tomato mixture, mustard, tomato sauce, cinnamon

Bring mixture to a boil, and cook for several minutes or until thickened. Serve soup with vegetable soup stock.