Vegan Squash Soup II ~ Italian Tomato

Another lovely vegan soup.

Ingredients:

• 1/2 cup chopped onion
• 2 tablespoon vegan margarine
• 2 cups diced tomatoes
  
• 1 cup plain soy milk
• 1 clove garlic, roasted & mashed
• 2 cups squashed, mashed
• 1 handful fresh oregano (or 2 teaspoons dried)
  
• 2 cups V8 juice
  
• 1 teaspoon dried basil
  
• A dash of nutritional yeast
• A dash of fresh (or dried) parsley
  

Saute the onion & garlic in margarine. Add broth & squash, & simmer 15 minutes. Cool, pour into blender with soy milk, tomatoes, & herbs, and whip until smooth & creamy.

Can be made up to 2 days in advance and stored in a covered container, then heated just before serving, or even canned for storage.

Takes about 45 minutes to make from start to finish if made all at once.

Serve in a decorative dish and top soup nutritional yeast and a light sprinkling of parsley for added beauty and flavor/texture.

Recipe serves 4, if you have a lot of guests at your feast, increase amount as needed.