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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a very simple, creamy and yummy soup, I do believe all will love it! Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
2 cloves garlic, minced |
1/2 cup chopped carrot |
1/4 cup chopped celery |
2 (28 ounce) cans crushed tomatoes |
3 1/2 cups vegetable broth |
1 tablespoon vegetarian worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
4 drops hot pepper sauce |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
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