Vegan Tomato Soup (Easy!)
This rustic Vegan Tomato Soup is creamy, cozy, and completely plant-based! It's blended with white beans for a velvety texture. Ready in 30 minutes using simple pantry staples!
Servings: 5 (1-cup servings)
Ingredients
- 28 oz. can whole tomatoes, peeled
- 1/4 cup tomato paste
- 2 cups vegetable broth
- 1 cup navy beans, cooked (or great northern)
- 3-4 cloves garlic
- 1 Tbsp. onion powder
- 1 Tbsp. white miso
- 1/2 tsp. coconut sugar (or cane sugar)
- 1/2 tsp. dried basil
For serving (optional):
- Fresh basil, vegan parmesan cheese, black pepper, croutons, etc.
Instructions
- Place all ingredients in a large, high-speed blender (with an 8-cup capacity or more). Blend for 30 seconds or until smooth.
- Carefully transfer soup to a large stockpot. Heat over medium until slightly boiling.
- Then reduce heat, cover, and gently simmer for about 15 minutes, stirring occasionally.
- Add salt and black pepper to taste if desired. Serve plain or with fresh basil, vegan parmesan cheese, black pepper, etc.
Notes
Yield: Recipe makes about 5 cups soup. (The original mixture in the blender is about 7 cups, but it reduces on the stove.)
Variations: Use roasted garlic instead of fresh, add roasted red bell pepper, other herbs like oregano or Italian seasoning, or blend in nutritional yeast for a slightly cheesy flavor.
Nutrition Per Serving (Estimate)
Calories: 109 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Potassium: 604 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 590 IU | Vitamin C: 19 mg | Calcium: 92 mg | Iron: 3 mg
