Tomato soup is such a classic fall meal. I love the flavors and the warmth of the meal and yet sometimes I feel like I’m left looking for a little more. It can be filling, but does the full feeling last? I created this recipe for two reasons. 1. I wanted a tom
ato soup that was creamy and still 100% plant-based. And, 2. I wanted a tomato soup that has more protein and fiber to keep me feeling full and satisfied longer. I love how this turned out and I could make it every day. It doesn’t hurt that it’s so easy and comes together in a flash. Enjoy!
Yield: 4-6 Servings
Cook time: 30 minutes
Ingredients
2 tsp olive oil
1 cup yellow onion, peeled and diced
2 garlic cloves, peeled and minced
2 tsp oregano
2 tsp thyme
3 Tbsp fresh basil, roughly chopped, divided
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
3 Tbsp tomato paste
1 15 oz can white beans (I use cannellini beans), drained and rinsed
1 28 oz can whole peeled tomatoes
1 14 oz can fire roasted diced tomatoes
Your favorite crunchy bread
Preparation
Step 1: Heat a large soup pot over medium heat. Add the olive oil to the pot and heat. Add the diced yellow onion, stir and let cook for 3 minutes. Add the garlic, oregano, thyme, 2 Tbsp fresh basil, salt and black pepper to the pot and stir together. Cook for another 2 minutes. Add the tomato paste and stir to combine. Cook for an additional minute.
Step 2: Add in the rinsed white beans to the pot and stir all together. Cook for 2 minutes. Add in the whole tomatoes and crushed tomatoes. Bring the broth to a boil. Cover and let simmer for 20 minutes.
Step 3: Remove the soup from heat. Using an immersion blender, blend the soup until creamy and smooth. If you do not have an immersion blender, let the soup cool until safe to handle and blend in a traditional blender - possibly in batches.
Step 4: Serve with the remaining basil on top and your favorite crunchy bread. This soup is amazing as leftovers and can be stored in the freezer for up to 3 months and the refrigerator for up to 4 days.
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