Description
A comforting and creamy vegan tomato soup made with cannellini beans. Easy to make, hearty, and perfect for a chilly day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1/2 cup full-fat coconut milk (from a can) or unsweetened plant-based creamer
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
- 3. Pour in crushed tomatoes and vegetable broth. Stir well.
- 4. Add rinsed and drained cannellini beans. Bring to a simmer, reduce heat to low, cover, and cook for at least 20 minutes.
- 5. For a creamier texture, blend 1-2 cups of the soup until smooth and return to the pot, or mash about half the beans directly in the pot.
- 6. Stir in coconut milk or plant-based creamer and lemon juice. Heat gently until warmed through, do not boil.
- 7. Season generously with salt and freshly ground black pepper to taste.
- 8. Serve hot, garnished with fresh basil or parsley, if desired.
Notes
Store cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g