Creamy tomato soup is made with white beans and simple staples. this Creamy Tomato Soup Recipe Can be made in two ways; A one-pot meal or a stir-fry option in 30 minutes.
There is something special and comforting about eating a bowl of creamy tomato soup. As a child, I remember my mother making Campbell’s tomato soup with grilled cheese sandwiches on winter afternoons. Since going plant-based, I still love a bowl of hot creamy tomato soup. So today, I made a creamy tomato soup recipe using white beans as the creamy ingredient. The recipe for this creamy tomato soup is very simple, and there are two options to cook it quickly.
Jump:
I chose very few ingredients for this tomato soup recipe to make it as simple as possible. If I can make a delicious recipe with only a few ingredients I have in the house, even better.
Ingredients for Creamy Tomato Soup
I used two sets of ingredients for this recipe because I chose to roast the tomatoes instead of adding them to the soup pot. Both versions are delicious; It just depends on personal preference.
- Tomatoes: I used grape tomatoes which are sweet and firm in texture.
- Garlic: I prefer fresh garlic cloves whenever possible for the best flavor.
- Rosemary: Rosemary is one of the most aromatic herbs and has an equally pungent flavor. The flavor is lemony-piney and has also been described as minty, sage-like, and peppery. Because of its strong flavor, starting with a small amount goes a long way.
- Shallots: Shallots have a subtle and sweet flavor with a hint of sharpness, while onions bring a more intense heat. You can substitute shallots in almost any recipe that calls for onions – just make sure you use the same volume. (For example, several medium shallots are about the same as a small yellow onion.
- White Beans: I used cannellini beans for this creamy tomato soup recipe.
- Vegetable Broth: I buy a lot of organic vegetable broth from Costco because I use it so often.
- Rosemary: Rosemary sprigs are used twice in this recipe to flavor the broth and roasting tomato mixture.
- Stay red chilies: Red pepper flakes give the soup extra flavor and a little spice.
Substitute creamy tomato soup ingredients
- Cherry tomatoes resemble grape tomatoes in their size and flavor.
- A 14.5-oz can of tomatoes is equal to about 1 pound of fresh tomatoes. How many tomatoes are in a can? This is usually about five or six tomatoes and comes in about 2 cups. A 28-oz can of tomatoes is equivalent to about 2 pounds of tomatoes, usually 10 to 12.
- A clove of garlic is equal to about ⅛ of a teaspoon of garlic powder.
- You can choose your favorite herb to replace the rosemary. I love sage, basil and oregano. I love fresh herbs; However, if fresh herbs are not available, a good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons fresh rosemary, use 1 teaspoon dried. Dried herbs contain less oil because they are dehydrated. However, those oils are trapped deeper inside the herb.
- If you plan to cook a recipe that calls for shallots but ran out, no need to worry. There are a handful of ingredients you can use instead. Onions, leeks, garlic, scallions, garlic scapes, and chives all have a similar flavor to shallots and serve as substitutes in many recipes.
- Try navy beans (also called pea beans) or great northern beans instead of cannellini beans.
- Yondu An excellent replacement for vegetable broth.
- If you don’t like the flavor or a little heat, skip the red pepper flakes. However, if you like it spicy and don’t have red pepper flakes, try a little red pepper instead.
How to Make Creamy Tomato Soup
There are two ways to cook this delicious creamy tomato soup recipe. For example, this time, I roasted tomatoes in the oven with shallots, garlic and rosemary.
Then, in a soup pot or Dutch oven, cook the white beans, vegetable broth, rosemary, and red pepper flakes.
Or another option is to skip roasting and keep it together in a pot.
Regardless, the flavors in this creamy tomato soup with white beans are incredible.
Next, use an immersion blender To blend the soup or, transfer the soup to a blender and blend in batches.
I bought a fresh loaf of bread at the market and added sourdough bread cubes to each bowl.
Recipe FAQs
Some recipes call for “white beans.” It is a general term for great northern beans, navy beans, cannellini beans, and other similar beans.
Cannellini beans—also known as white kidney beans—provide a variety of nutrients and fiber while being low in fat. Whether you’re trying to eat more plant-based protein or you just enjoy their taste and texture, these white beans are a healthy choice.
Cannellini beans may be labeled as white kidney beans or Italian kidney beans, adding to the confusion. What remains constant is that cannellini beans are large and have a traditional kidney bean shape, perfect for that cozy fall chili. Additionally, they have a nuttier, earthier flavor.
advice
- Using an immersion blender is faster and more efficient than mixing in batches. However, if you use a blender instead, turn the blender off so you don’t burn yourself.
- Remove the rosemary sprigs from both the soup pops and the baking sheet. Rosemary absorbs the flavors into the soup, but you want to avoid eating the tough stems.
- White beans add richness to this creamy tomato soup recipe without using plant milk, almonds, or cashews.
- This creamy tomato soup recipe is vegan, gluten-free, and nut-free.
- Choose different herb combinations to give your unique soup flavor.
- I use Souper Cubes Freeze this soup for up to 3 months.
- If frozen, let soup thaw completely overnight until reheated.
- If you like homemade tomato soup recipes, check out Sheet Pan Tomato Soup, Chickpea Tomato Soup, or Vegan Tomato Soup!
Next time you’re craving some creamy tomato soup, try this easy recipe with white beans!
More delicious vegan soup recipes
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📖 Recipe
Creamy Tomato Soup Recipe
Creamy tomato soup is made with white beans and simple staples. this Creamy Tomato Soup Recipe Can be made in two ways; A one-pot meal or a stir-fry option in 30 minutes.
instructions
Creamy Tomato Soup (one pot option)
In a large soup pot, sauté the shallots and garlic.
Add tomatoes, rosemary and red pepper flakes.
Keep stirring until the tomatoes break down and burst.
Now add the white beans and vegetable stock.
Bring to a boil.
Remove the rosemary sprigs.
Using an immersion blender, blend the soup until smooth—or transfer batches to blend in a high-speed blender.
Serve with sourdough bread cubes (optional)
Roasted Tomato Substitute
Preheat the oven to 425 degrees.
Prepare a baking sheet with parchment paper or silicone baking mat.
Add the tomatoes, garlic cloves and shallots, cut into wedges, and 2 sprigs of rosemary.
Roast for 20 minutes until the tomatoes burst.
Meanwhile, add white beans, red pepper flakes, vegetable broth and remaining 2 rosemary sprigs to a soup pot in a Dutch oven.
Bring the mixture to a boil and reduce the heat to a simmer.
Add roasted tomatoes, garlic and shallots.
Remove rosemary sprigs from baking sheet and soup pot.
Using an immersion blender, blend the soup until smooth—or transfer batches to blend in a high-speed blender.
Serve with optional cubes of sourdough bread.
Comment
- Using an immersion blender is faster and more efficient than mixing in batches. However, if you use a blender instead, turn the blender off, so you don’t burn yourself.
- Pop the soup and remove the rosemary sprigs from the baking sheet. Rosemary absorbs the flavors into the soup, but you want to avoid eating the tough stems.
- White beans add richness to this creamy tomato soup recipe without using plant milk, almonds, or cashews.
- This creamy tomato soup recipe is vegan, gluten-free, and nut-free.
- Choose different herb combinations to give your unique soup flavor.
- I use Souper Cubes Freeze this soup for up to 3 months.
- If frozen, let soup thaw completely overnight until reheated.
nutrition
Worship: 6gCalories: 39kcalSugars: 9gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fats: 0.2gMonounsaturated fats: 0.1gSodium: 440mgPotassium: 373mgFiber: 2gSugar: 5gVitamin A: 1692IUVitamin C: 21mgCalcium: 20mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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