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Vegan Pizza Soup
Heat a large soup pot over medium heat. Add in a few splashes of water and once it's bubbling add in the diced shallot. Stir until the shallot has softened and become slightly translucent, about 3-4 minutes. Then add in the garlic, mushrooms, and bell pepper. Cook for an additional 3 minutes and add another tiny splash of water as needed if the pan starts to dry out. Add in the fresh thyme and sti. . .
Prep Time: 00:20
Cook Time: 00:30
1 large shallot or about 1 cup, diced
1 tbsp garlic, minced
1 1/2 cups mushrooms such as baby bella or cremini, sliced
1/2 cup bell pepper, diced
2 - 3 sprigs of fresh thyme leaves, stems removed, or 1/2 tsp dried
1 15 oz can fire roasted diced or crushed tomatoes
1 15 oz can tomato sauce
3/4 tsp dried oregano
1 15 oz can white beans, drained and rinsed
4 cups vegetable broth
1/4 cup pearl barley (optional, for a thicker stew type soup)
1/4 cup basil, cut into chiffonade
1/4 tsp red pepper flakes plus more to taste
vegan cashew parmesan, see above for quick recipe
a few sliced olives
1Heat a large soup pot over medium heat.
2Add in a few splashes of water and once it's bubbling add in the diced shallot.
3Stir until the shallot has softened and become slightly translucent, about 3-4 minutes. Then add in the garlic, mushrooms, and bell pepper. Cook for an additional 3 minutes and add another tiny splash of water as needed if the pan starts to dry out.
4Add in the fresh thyme and stir for a minute, then add in the tomato sauce, crushed or diced tomatoes, oregano, white beans, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
5Once the soup is boiling add in the barley and cook for 20 minutes, stirring occasionally. Add salt, black pepper, and red pepper flakes to taste. Then turn off the stove and add in the fresh basil.
6Before serving add in vegan parmesan, chopped olives, or extra basil if you'd like. For added pizza-effect serve with fresh sliced whole grain bread.
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