Serves 4
Ingredients
1/2 cup sun-dried tomatoes packed in oil
1 tbsp. tomato paste
1 clove garlic, minced
1/2 cup diced white onion
1 diced carrot
1 tsp. coconut sugar
32 oz. low sodium vegetable broth
1 cup crushed tomatoes
Salt and pepper to taste
8 oz. Banza noodles (or any other noodles)
2 tbsp. Earth Balance buttery spread (or any other butter)
1/2 cup silken tofu
5 oz. baby spinach
Parsley to garnish
Vegan parmesan cheese to garnish (or any other cheese)
Instructions
Heat a large pot over medium heat. Add sun-dried tomatoes, tomato paste, garlic, onion, and carrot; sauté until tender, for about 2 to 3 minutes.
Add sugar, vegetable broth, and crushed tomatoes and season with salt and pepper. Bring to a boil and simmer for 15 minutes.
Transfer soup to a blender and remove soup pot from stove - BE CAREFUL, it is very hot. Purée and process in batches. You may need to pour a little bit at a time, blend, and transfer to a large heat resistant bowl. Once there is no soup left in the pot and it’s all in the heat resistant bowl, transfer back to the soup pot and return it to the stove.
Meanwhile, in a large pot, cook noodles according to package instructions until al dente.
Blend either with a fork by hand or in a blender the silken tofu until it is whipped and creamy.
Add butter to soup and stir until creamy, then add silken tofu mix, noodles, and spinach. Mix until spinach is wilted and noodles are warmed through. If short on time, microwave spinach in microwave then add to the pot.
Garnish with Parmesan and parsley and enjoy!