12 large tomatoes, diced
½ yellow onion, diced
¼ cup nutritional yeast
4 cups of soy or almond milk, unsweetened
1 cup vegetable broth
4 tbsp basil
1 tbsp dill weed
1 tsp oregano
1 tsp parsley
1 cup parmesan cheese, shaved, optional
goldfish crackers, optional
Sauté onions in large pot with 1 tbsp vegetable broth, once tender add remaining broth, tomatoes and 2 cups of milk. Bring ingredients to a boil, stir in spices and reduce heat to simmer for 45 minutes, stirring occasionally. Add remaining milk and nutritional yeast, bring pot to boil. Remove from heat, cover and let stand 15 minutes. Use an emulsion blender to puree soup. If you do not have an emulsion blender, puree soup in batches in food processor or blender and return to pot. Serve immediately.
Topping options: shaved parmesan cheese and goldfish crackers.
Pair with a grilled cheese sandwich! We love to use yogurt cheese slices, they make a wonderful creamy grilled cheese!