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 mins
Cook Time 45 minutes mins
Blending time 5 minutes mins
Servings 6
Calories 112.9
Author carleigh
knife
chopping board
Roasting pan
Pot
Immersion blender
- 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
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!
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