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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

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

Instructions

  • Preheat the oven to 375F.
  • On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper.
  • Place in the oven to 45 minutes, until the vegetables have softened.
  • Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin. Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth.
  • Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. Store in a sealed container in the fridge for up to four days.

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