If you've had the Tomato Basil Soup that Bob Evans offers, this is a very-close vegetarian version (I'm pretty sure they put chicken broth in theirs). It's so yummy and easy to fix for a quick weeknight meal. I "stole" and modified a copycat recipe of the Bob Evans Tomato Basil Soup from here. Here's my Tomato Basil Soup recipe:
1 onion, diced
1/2 stick butter or non-dairy margarine
1/3 cup flour
2 Tablespoons Italian seasoning
1 can (or 2 cups) vegetable broth
1 small can tomato paste
2 large cans crushed tomatoes
1 teaspoon sugar (optional-cuts down the acidity a bit)
croutons (optional garnish)
shredded mozzarella cheese (optional garnish)
In Dutch-oven, cook onion in butter over medium heat until onion is tender. Then, add flour and stir for about a minute. Add in rest ingredients, stir well and let lower heat. Allow to simmer for 30 minutes. Serve with garnish of croutons and shredded cheese. Makes 4 to 6 servings.
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