Creamy Vegan Tomato Soup
by: claire cary
Soup is essential on a cold winter day and this vegan tomato soup is the perfect recipe to warm you up. It's ready in under 30 minutes, so creamy without any dairy, and high in protein thanks to a (not so) secret ingredient!
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4
Ingredients
- 1, 28 ounce can whole peeled tomatoes
- 1 15 ounce can diced tomatoes
- 2-3 tbsp tomato paste
- 1 large yellow onion
- 4 cloves garlic
- 2 tbsp olive oil
- 1 cup small white beans I used cannellini
- ½ cup unsweetened non dairy milk
- 1 tsp dried oregano
- 2 tbsp fresh chopped basil or 2 tsp dried
- ½-1 tsp salt
- 1/4-1/2 tsp red pepper flakes
- ½ tsp paprika
- Black pepper to taste
Instructions
- Add the minced garlic and onion to a pot with the olive oil.
- Saute for about 5 minutes or until the onions are translucent.
- Add the oregano, red pepper flakes, paprika, salt, pepper, and chopped basil.
- Saute for 2 minutes.
- Add both cans of tomatoes, tomato paste, milk and stir well.
- Let simmer for 10 minutes, smooshing the tomatoes with the back of your spoon to flatten. Be careful because they're hot and will squirt!
- Transfer everything to the blender along with the white beans.
- Process until completely smooth.
- Serve with fresh basil and enjoy!
Notes
Once prepared, this soup will keep in the fridge for 5 days or in the freezer for 1 month.
Red, white, and yellow onions all work well in this recipe, but red onion will have the most intense flavor.
Be sure to process the soup until completely smooth. About 30 seconds to 2 minutes depending on your blender.
This soup has a moderately thick and creamy consistency as is, but it isn't thick like a stew. If you want it thicker, you can either blend in the whole can of beans, use less milk, or add 1-2 tbsp of flour and let simmer over low heat until thicker.
Serving: 1bowl / Calories: 126kcal / Carbohydrates: 12g / Protein: 4g / Fat: 8g / Fiber: 3.3g
