Tomato Vegetable Soup is loaded with savory flavors. The onions, garlic and mushrooms are sauteed until the aroma fills the kitchen. Tomatoes and heaping handfuls of fresh oregano are added for an unforgettable experience. I made this soup on a creative inspired thought. What if I took my homemade pasta sauce and created a soup version? That is essentially what happened in the kitchen. I love following those "what if" ideas to fruition as they usually stem in a one of a kind creation. I could absolutely see serving this to others with a smile, it's share-worthy! So much so I made a quick video (less than 2 min) so you can share with your loved ones! Enjoy!
Ingredients:
Directions:
- 1 Small Red Onion - Chopped
- 2 Large Garlic Cloves - Chopped
- 1 1/4 Cup Chopped Mushrooms
- 2 Heaping Cups Chopped Tomatoes
- 3/4 Cup Fresh Oregano
- 1 1/2 Cup Dairy Free Milk
- 1 tsp Salt
- 1 tsp Ground Black Pepper
Directions:
- Saute the onions and garlic in water or vegetable broth for 2 minutes, or until soft.
- Add the mushrooms and saute until fragrant.
- Add the tomatoes, salt and pepper. Mix well and cook for 5-7 minutes over medium-high heat, until the tomatoes begin to fall apart.
- Add the fresh oregano, stir to mix. Add the dairy free milk, reduce heat and simmer for 10-15 minutes. Stir frequently. Serve hot!
