Step 1

Heat 1 cup of the broth over medium heat. Add the bouillon cube and whisk frequently until it is fully dissolved.

Step 2

Add the remaining vegetable broth and tomato sauce. Stir well. Increase the heat to medium-high and bring to a boil, then decrease the heat and simmer for 15 minutes.

Step 3

In a mixing bowl, add the vegan yogurt and 1 cup of the hot soup. Whisk well until smooth. Add this mixture back to the soup pot and stir until fully combined.

Step 4

Taste and adjust seasoning as necessary.

Step 5

Serve warm over cooked noodles and garnish with chopped fresh parsley, if desired.