Description
This creamy dairy free tomato soup with hidden veggies + white beans is the ultimate comfort food recipe! It's gluten free, vegan and so nutritious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 1 red capsicum (bell pepper), chopped
- 2 cloves garlic, minced
- 2 teaspoons diced oregano
- Salt + pepper
- 800g (24oz) can diced tomatoes
- 1 can white beans (cannelini or butter beans)
- 2 cups vegetable stock
Instructions
- Heat olive oil in a large pot over medium-high. Add onion, carrots, capsicum (bell pepper) and garlic. Sauté for 2-3 minutes, until lightly browned.
- Add oregano, salt, pepper, and cook for a further 2 minutes until fragrant.
- Pour canned tomatoes, vegetable stock, white beans and bring to a boil. Cover and reduce heat, allowing to simmer for 15 mins. The veggiees should be fork-tender when done.
- Use a hand-held immersion blender to blend the soup in the pot OR transfer to a high-speed blender and blend until smooth. If using a high-speed blender, you may have to blend in batches. Adjust seasonings to taste.
- Serve in bowls with a drizzle of coconut cream, fresh basil leaves and toasted bread if desired.
Notes
- Fridge: Store leftovers for about 4 days in a sealed container in the fridge.
- Reheat: in the microwave with a microwave safe bowl, or over the stovetop.
- Freeze: You can also freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American