Description
This creamy vegan tomato soup is a comforting and nutritious dish perfect for chilly days. Made with whole and diced tomatoes, white beans, and a blend of aromatic spices, it is cooked on the stovetop and finished smooth in a blender. The soup is dairy-free, naturally creamy thanks to cannellini beans, and ready in just 30 minutes, making it ideal for a quick, healthy meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 large yellow onion
- 1 tablespoon minced garlic
Tomato Ingredients
- 1 28 ounce can whole peeled tomatoes
- 1 15 ounce can diced tomatoes
- 3 tablespoons tomato paste
Beans and Dairy Alternatives
- 1 cup cooked small white beans (cannellini recommended)
- 1/2 cup non-dairy milk
Oils and Herbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh chopped basil (or 2 teaspoons dried basil)
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- Black pepper, to taste
Instructions
- Sauté aromatics: Heat olive oil in a pot over medium heat. Add minced garlic and chopped onion, sautéing for about 5 minutes until the onions become translucent and fragrant.
- Add tomato paste: Stir in the tomato paste and sauté for an additional 2 to 3 minutes, allowing it to caramelize slightly and deepen the soup’s flavor.
- Incorporate herbs and spices: Add dried oregano, red pepper flakes, paprika, salt, freshly ground black pepper, and chopped basil to the pot. Continue sautéing for 2 minutes to blend the seasonings.
- Add tomatoes and non-dairy milk: Pour in the canned whole peeled tomatoes, diced tomatoes, and non-dairy milk. Stir to combine all ingredients thoroughly.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
- Blend until smooth: Carefully transfer the soup to a blender, adding the drained and rinsed white beans. Start blending on the lowest speed with the lid slightly ajar to release steam, blending until completely smooth and creamy.
- Serve: Pour the blended soup back into bowls, garnish with fresh basil if desired, and enjoy your creamy vegan tomato soup.
Notes
- This soup is perfect for warming up on cold days and offers a creamy texture without any dairy.
- The addition of white beans boosts the protein content, making it more filling.
- Ready in under 30 minutes, it’s great for quick weeknight dinners.
- You can adjust the red pepper flakes to control the spice level to your preference.
- If you prefer a chunkier texture, blend the soup less or reserve some tomatoes before blending.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 146 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3.3 g
- Protein: 6 g
- Cholesterol: 0 mg
