Creamy Tomato Bean Soup

Creamy Tomato Bean Soup

It’s the same classic cream of tomato soup you love but with a plot twist; beans! The beans add a great texture to the soup and good amount of plant protein. This soup is made with simple ingredients and is easy to make. A perfect meal on it’s own for lunch or dinner.

Serves 4

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Ingredients

28 oz (800 g) Organic Whole Tomatoes (my favorite are San Marzano)
1 small Onion chopped
3 cloves Garlic minced
1 tsp (5 g) Thyme
1 tsp (5 g) Basil
1 1/2 (22.5 g)Tbsp Tomato Paste
4 cups (946ml) Broth or Water
9.6 oz (272 g) Large Beans in Tomato Sauce (Trader Joe’s carries them)
15 oz (425 g) Butter Beans (orany white beans)
1 1/2 Tbsp (22.5 ml) Avocado Oil

Cashew Cream
1/2 cup (70 g) Raw Cashews soaked in hot water for 30 minutes.
1 tsp (5 g) Miso Paste
2 Tbsp (30 g) Nutritional Yeast
1/2 cup (119ml) Water

Add all of the ingredients to a blender and blend until completely smooth and creamy.

Note: If you can’t find the beans in tomato sauce then you can leave them out or add more plain white beans.

Directions

1. Heat the oil in a large pot on medium heat. Sauté the onions for 3-5 minutes or until translucent.

2. Add in the garlic, thyme, basil and tomato paste. Mix until the tomato paste breaks down and the garlic becomes fragrant, about 2-3 minutes.

3. Add in the tomatoes and broth. Mix well and cover the pot. Lower the heat to medium low and let simmer for 20 minutes.

4. While the soup is cooking, make the cashew cream. Add the soaked and rinsed cashews to a blender along with the miso paste, nutritional yeast, and water. Blend until completely smooth and creamy.

5. Once the soup has simmered blend the soup until creamy or to your desired consistency. For ease I like to use an immersion blender but it can be done with a regular blender as well.

6. Stir in the cashew cream and add the beans. Mix well and cook until heated through. Serve with a drizzle of good olive oil.