Vegan Tomato Basil Soup
Warming vegan, no oil, tomato soup that is full of protein and nutrition
Equipment
- 1 saucepan
- 1 immersion blender Regular food blender
Ingredients
- 1 28 oz. can crushed or diced tomatoes
- 1 15 oz. can Cannellini beans or white navy beans thoroughly rinse
- 1 onion diced
- 3 cloves garlic minced
- 1 Tbsp. dried basil
- 1 cup vegetable broth
- 1 cup unsweetened oat milk or any non dairy milk
- 1/2 tsp. pepper
Instructions
- Heat your big saucepan. I use a spaghetti sized pan. Dice onion and put in the hot pan.
- Mince garlic cloves and put into the pan with the onions. Add a little veggie broth, 1 - 2 tablespoons, to caramelize the onions and keep them from sticking to the pan. Cook until translucent for 3 - 4 minutes.
- Add tomatoes, beans, vegetable broth, basil and pepper. Stir until mixed well together.
- Bring to boil, then simmer uncovered for 10 minutes.
- Turn off heat and add one cup of oat milk or any non-dairy milk.
- Use immersion blender until soup is creamy. If you don't have an immersion blender, use a regular food blender, but be careful as soup will be hot.
- Taste and add additional seasonings to your liking.
- Enjoy!