Creamy Tomato Soup-Gluten Free & Vegan

1-2 Tbsp olive oil

1 red onion, diced

5 garlic cloves, minced

1 can tomato paste

5-6 tomatoes, diced

3 cups of warm water

2 vegetable bouillon cubes

2½ cups almond milk

3 cups spinach

1/2 cup nutritional yeast

3 cups quinoa pasta

Sea salt and pepper, to taste

Directions:

In an Instant pot or large pot, over medium heat, add olive oil and red onion and saute for 5 minutes or until golden.

Add the garlic, tomato paste, and tomatoes and cook for 3 more minutes, stirring occasionally.

Season with the sea salt and pepper and then add the water, bouillon cube, almond milk to the pot. Stir.

Bring the pot to a boil, add the spinach and nutritional yeast and cover and reduce heat. Let simmer for 10 minutes.

Cook the gluten-free quinoa pasta, following the instructions on the package, until the pasta is just a little soft. (Don't over cook as it will become mushy once added to the tomato soup)

Serve a bowl of tomato soup and add the pasta.

Enjoy!