Creamy Vegan White Bean Tomato Soup
A rich and comforting vegan white bean tomato soup that is quick, nutritious, and versatile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 can Canned Diced Tomatoes
- 1 can Canned White Beans (cannellini or great northern)
- 4 cups Vegetable Broth
- 1 teaspoon Dried Oregano
- Salt and Pepper, to taste
- Fresh Basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the canned diced tomatoes (with their juices), drained white beans, and vegetable broth to the pot. Stir in dried oregano, salt, and pepper.
- Bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 10-15 minutes.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls, garnishing with fresh basil. Serve immediately!
Notes
Fresh ingredients enhance the flavor, and you can adjust the soup’s thickness to your preference.