Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1/2 cup full-fat coconut milk (or cashew cream for a nuttier flavor)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a subtle kick)
- 1/2 tsp sugar (or a splash of balsamic vinegar, to balance acidity)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Stir in the crushed tomatoes, diced tomatoes (with their liquid), vegetable broth, dried basil, and dried oregano. Bring the mixture to a gentle simmer.
- Add one can of the rinsed and drained cannellini beans to the pot. Allow the soup to simmer for 15-20 minutes, allowing the flavors to meld.
- Carefully transfer about 2 cups of the soup mixture (including some beans) to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. Return the blended portion to the pot if using a standard blender.
- Stir in the remaining can of whole cannellini beans and the full-fat coconut milk (or cashew cream). Add the sugar or balsamic vinegar. Heat through for another 5 minutes, ensuring the soup is warmed but not boiling.
- Season with salt and black pepper to taste. Taste and adjust seasonings as needed, adding more herbs or a pinch more sugar if desired.
- Ladle the cozy creamy tomato cannellini bean soup into bowls. Garnish with fresh basil or parsley, and serve hot with crusty bread.
Notes
For an extra layer of flavor, roast your tomatoes before adding them to the soup. If you don’t have coconut milk, soaked and blended cashews (cashew cream) make an excellent dairy-free alternative for creaminess. This soup also freezes beautifully for future quick meals. Add a handful of fresh spinach at the very end for extra greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg