1/2cupvegan Parmesan cheeseor 1/4 cup nutritional yeast
Salt & Pepper
1/4cupchopped fresh basil
Add tomatoes, celery, carrots, onions, garlic, vegetable broth, oregano and basil to a large slow cooker.
Cover and cook on low for 4-8 hours. (Lots of flexibility here!) About half an hour before you are ready to eat, take an immersion blender and blend the soup a bit to break up the veggies even more. (Don't puree it though, unless you like that kind of soup.)
Make a roux: Melt Earth Balance in a medium sauté pan over low heat. Add flour and whisk constantly until the flour changes to a very light brown color and begins to bubble, about 4 or 5 minutes. Turn the heat to very low (I often just turn it off for this step.) Slowly add 1 cup of hot soup, and then add another, along with the almond milk.) Stir until thick and smooth. Add the roux back into the soup in the slow cooker. Stir in vegan Parmesan cheese or nutritional yeast. Season to taste and add fresh basil. Cover and cook on low until ready to serve.
Obviously, this recipe has been "Veganized" in deference to Vegan MoFo this month. If you aren't a vegan, you know what to do.
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