Description
This White Bean Tomato Soup is vegan and gluten-free. Serve it on its own with a drizzle of yogurt or cream, or with grilled cheese.
Ingredients
Units
Scale
- 1 tbsp avocado oil (or other cooking oil)
- 1 medium yellow onion, finely diced
- 1/2 tsp fine sea salt
- 3-4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 2 tbsp tomato paste
- 1 can whole tomatoes (796ml)
- 2 cans butter beans, drained and rinsed (398ml x2)
- 4 cups vegetable broth (1x 946ml carton)
- 1 dried bay leaf
- Squeeze of lemon (optional)
- 1/2 tsp freshly ground black pepper
- For serving: homemade croutons, yogurt, heavy cream, creme fraiche, fresh parsley, pecorino, parmesan
Instructions
- Heat a large pot over medium-high heat and add avocado oil.
- Add diced yellow onion and sea salt. Cook stirring often for 6-8 minutes until glossy and slightly golden.
- Add minced garlic, dried oregano, parsley, basil, and tomato paste. Cook for another minute stirring constantly.
- Add a can of tomatoes including the liquid, butter beans, vegetable broth, and a bay leaf.
- Break up the tomatoes a little bit with a spatula and stir everything together.
- Bring to a boil, lower the heat and simmer for 20 minutes partially covered.
- Take the soup off the heat, remove the bay leaf, and use an immersion blender to puree the soup.
- Season with black pepper and add a squeeze of lemon (optional).
- Serve with yogurt, croutons, fresh herbs, parmesan, or any other toppings of your choice.
Equipment
Notes
White beans: If you don't have butter beans, you can use any canned white beans you have.
Fridge: Store in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium heat until warmed through.
Freezer: Freeze in a freezer-safe container for up to 6 months. Defrost in the fridge overnight or cook from frozen with a splash of water.