Onion Noodle Soup

Tamasin Noyes by Tamasin Noyes on Mon, Jan 9th, 2012

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Thick and hearty, this is just the soup you need to warm you from the inside out. I’ve been making French Onion Soup for years, but we also enjoy this twist. As a bonus, it’s made from pantry ingredients. While the snow falls, stay inside and smell the aroma of this lush soup. If you’re not sure if your wine is vegan, check the Barnivore site.

 

Serves 4

2 tablespoons vegan margarine

2 1/2 pounds sweet onions, sliced in thin half moons

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cloves garlic, minced

1/2 cup tomato juice

1/2 cup dry red wine

5 cups vegetable broth

1 (15-ounce can) fire-roasted diced tomatoes

2 tablespoons tamari

1/4 teaspoon red pepper flakes, or to taste

4 ounces cappellini (or angel hair) pasta, broken

1/2 cup minced parsley, for garnish

In a large pot, heat the margarine over medium heat. Add the onions, thyme, paprika, rosemary, salt, and pepper. Cook, stirring occasionally, for 40 minutes or until onions are golden. Add the garlic, and cook 5 more minutes. Add the tomato juice, wine, broth, tomatoes, tamari, and pepper flakes. Bring to a boil, then reduce to simmer. Simmer 10 minutes. Add the broken pasta and cook 4 minutes, or until the pasta is done. Taste and adjust seasonings, adding more pepper flakes if needed. Serve topped with parsley.

Photo: AsstroGirl

About Tamasin Noyes

Tamasin Noyes is the author of American Vegan Kitchen and is working on Grills Gone Vegan!. Besides blogging at VeganAppetite.com, where she hosts vegan cook-alongs, Tami happily donates a percentage of book sales profits to pro-vegan groups.

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