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Creamy Tomato Soup with Beans


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  • Author: The Great Vegan Bean Book
  • Total Time: 40 mins
  • Yield: 4 servings 1x

Description

Adding beans to the traditional tomato soup gives it a lot of body and an infusion of protein. If you have to hide beans from your children, this is the place to start. Make them a grilled vegan cheese sandwich to dip into their soup and they won’t even suspect what’s in it.


Ingredients

Units Scale
  • 2 tablespoons (28 ml) olive oil
  • 1/2 small onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon marjoram
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground rosemary
  • 2 cups (475 ml) unsweetened nondairy milk
  • 2 cans (14.5 ounces, or 410 g) diced tomatoes or 3 cups (540 g) chopped fresh
  • 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
  • Salt and pepper, to tastes

Instructions

  1. Heat the olive oil over medium heat in a large saucepan, then add the onion and cook until soft and translucent, 5 to 7 minutes. Add the garlic and herbs and then cook for 2 to 3 minutes more.
  2. Add the cooked onion mixture, nondairy milk, tomatoes, and beans to a blender and blend until smooth. (Or you can put everything into the saucepan and use an immersion blender.)
  3. Taste and add salt and pepper to your liking, then pour back into the pot and heat thoroughly for about 15 to 20 minutes over medium-low heat.
  4. It is not quite as smooth as regular tomato soup. To get a silkier consistency, you can either blend it in a high-speed blender or strain it through a mesh strainer.
  5. Serve and enjoy!

Notes

Recipe reprinted with permission from The Great Vegan Bean Book by Kathy Hester

Total cooking time: 25 minutes (when you start with cooked or canned beans)

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Soup