Vegan Creamy Tomato and White Bean Soup
Roasted tomatoes and vegetables mixed with fresh herbs, and white beans to make a cozy tomato soup
Servings 5
Calories 200kcal
Ingredients
- 1 large red onion
- 2 28 oz cans whole tomatoes
- 1 large peeled carrot
- 5 cloves garlic peeled
- 1 cup vegan sour cream
- 2 can cannelinni beans
- 1/2 cup nutritional yeast
- 1 small bunch basil chopped
- 1 1/2 tbsp dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat oven to 400 degrees and drain canned tomatoes
- Roughly chop red onion and carrots and place on one side of a roasting pan lined with parchment paper. On the other side place canned tomatoes and whole peeled garlic cloves.
- Let the veggies roast on 400 for about 30 minutes depending on how big you chopped them (mine were about the size of a small tomato). Then take off the garlic and place back in the oven at 450 for an additional 15 or 20 minutes until the vegetables start to brown on top
- Place all the vegetables in a blender with oregano, nutritional yeast and one can of drained white beans. Blend until smooth
- Place puree in a large pot on medium heat and add vegetable broth and sour cream. Stir to combine
- Add in second can of drained beans, salt, and pepper.
- Once the soup is warmed add in chopped basil leaves and then ready to serve.
- Topping options: Parmesan, additional basil, homemade sourdough or store bought croutons, crispy chickpeas, or crackers.
Notes
Nutrition facts calculated for 5 servings
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 39g | Protein: 15g | Fat: 1.5g | Fiber: 15g