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White Bean Tomato Soup

Hidden White Bean Tomato Soup

Print Recipe
A simple yet delicious soup recipe perfect for cold weather
Course Appetizer, Main Course
Cuisine American
Keyword easy vegan soup, healthy soup, one-pan, one-pot, roasted garlic, tomato soup
Prep Time 5 minutes
Cook Time 45 minutes
Blending time 5 minutes
Servings 6
Calories 112.9
Author carleigh

Equipment

  • knife
  • chopping board
  • Roasting pan
  • Pot
  • Immersion blender

Ingredients

  • 6 vine ripened tomatoes cut in half
  • 1 ½ cup cherry tomatoes
  • 2 heads garlic tops sliced off
  • ½ cup fresh basil
  • 1 red bell pepper diced
  • 1 ½ cups white kidney beans canned, drained & rinsed
  • 2 tbsp olive oil
  • 1 tbsp dried parsley
  • 2 cups vegetable broth
  • 1 tbsp nutritional yeast
  • salt and pepper to taste

Instructions

  • Preheat the oven to 375F.
  • Coat a cast iron pan with oil of choice. Add all listed ingredients apart from the broth to the pan.
  • Place in the oven to 45 minutes, until the vegetables have softened.
  • Remove from oven and allow to cool slightly. Using your hands, squeeze out the garlic into the pan and discard of the skin.
  • Pour vegetable mix into a pot with the broth and using an immersion blender combine until smooth. Enjoy immediately!

Nutrition

Calories: 112.9kcal | Carbohydrates: 21.3g | Protein: 6.7g | Fat: 1.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 368.7mg | Potassium: 630.3mg | Fiber: 5.3g | Sugar: 5.1g | Vitamin A: 1496.9IU | Vitamin C: 29.6mg | Calcium: 57.5mg | Iron: 1.9mg