Home Baking Garlicky Tomato Soup with Smashed White Beans

Garlicky Tomato Soup with Smashed White Beans



Is there ever such a factor as too a lot tomato soup? The reply isn’t any. And most undoubtedly not when there are grilled cheese sandwiches round.

This tremendous garlicky model has coconut milk for dairy-free creaminess, crimson pepper flakes for a little bit kick, and smashed white beans for fiber and satisfaction. It’s balanced, warming, and comes collectively in simply half-hour with 1 pot and 10 elements. Let’s make soup!

Salt, olive oil, garlic, red pepper flakes, tomato paste, coconut milk, crushed tomatoes, vegetable broth, and maple syrup around bowl of beans


We’ve beforehand shared variations of tomato soup with basil, roasted crimson peppers, and spicy chipotle peppers, however this newest recipe has a brand new twist: white beans and LOTS of garlic! The inspiration got here from a highly-rated New York Occasions recipe that we adjusted to make dairy-free, a little bit spicy, thicker, and tremendous balanced.

Easy methods to Make White Bean Tomato Soup

All of it begins with smashing TEN cloves of garlic (utilizing the underside of a heavy pan, which releases their taste). This technique is approach quicker than chopping, that means extra garlic, much less work — that’s our jam!

Smashed garlic, red pepper flakes, and tomato paste in olive oil

We sauté the garlic in olive oil to melt it and infuse the oil with taste. Then we add crimson pepper flakes for a little bit warmth and tomato paste for richness, sautéing to reinforce its pure sweetness.

Adding white beans to a pot

Subsequent come the white beans for fiber and protein, plus crushed tomatoes, vegetable broth (or water), and salt.

Maple syrup and salt next to a pot of white bean tomato soup

We let it simmer for 15-20 minutes for the flavors to develop, then smash simply some of the white beans to thicken the soup and create textural variability.

Using a potato masher to mash some of the beans for textural variability

The remaining elements are maple syrup for balancing the acidity of the tomatoes and coconut milk for a creamy end. We additionally love garnishing with vegan parmesan cheese for a wealthy and salty contact.

Using a wooden spoon to stir white bean tomato soup

We hope you LOVE this white bean tomato soup! It’s:

A bit of spicy
Fast & simple
& SO comforting!

Whereas a filling meal by itself, this soup is the proper companion for (vegan) grilled cheese sandwiches or garlic bread.

It will additionally pair properly with a salad or roasted greens. Strive it with our Good Roasted Asparagus, 5-Minute Inexperienced Salad with No-Combine Tahini Dressing, or Vegan Ricotta & Solar-Dried Tomato Pesto Salad.

Extra Comforting Soup Recipes

In case you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Dipping a grilled cheese sandwich into a bowl of tomato and white bean soup

Prep Time 5 minutes

Prepare dinner Time 25 minutes

Complete Time 30 minutes

Servings 4 (beneficiant bowls)

Course Entree, Soup

Delicacies Gluten-Free, Vegan

Freezer Pleasant 2 Months

Does it hold? 4-5 Days

  • 10 medium-large garlic cloves, peeled
  • 3 Tbsp extra-virgin olive oil or olive oil
  • 1 tsp crimson pepper flakes (omit or cut back for much less warmth)
  • 2 Tbsp tomato paste (we want Bionaturae model)
  • 2 (15-oz.) cans white beans, barely drained (we want cannellini // or ~3 ½ cups cooked do-it-yourself beans)
  • 1 (28-oz.) can crushed tomatoes (natural when potential)
  • 1 cup vegetable broth (or water)
  • 1/2 tsp sea salt (plus extra to style)
  • 1-2 tsp maple syrup (plus extra to style)
  • 1 (14-oz.) can mild coconut milk*, nicely shaken (DIVIDED // use full-fat for richer taste)
  • On a chopping board, smash the peeled cloves of garlic utilizing the underside of a heavy skillet or pan till flat and barely damaged aside.
  • To a big saucepan or pot over medium-low warmth, add the olive oil then add the smashed garlic. Prepare dinner, stirring sometimes, till barely golden brown. Then add the crimson pepper flakes and tomato paste and stir. Prepare dinner for one more couple of minutes, stirring sometimes.

  • Add the (barely drained) white beans, crushed tomatoes, vegetable broth or water, and salt. Carry to a low boil, then partly cowl, cut back warmth, and simmer till barely thickened and aromatic — about 15-20 minutes. The longer it simmers and reduces, the richer the flavour will turn out to be.

  • Use a potato masher or the again of a picket spoon to smash among the beans (roughly half). Add the maple syrup and one quarter of the coconut milk (reserving the remaining for serving) and stir.

  • Season to style, including extra maple syrup for sweetness / to stability acidity, salt to style, crimson pepper flakes for warmth, or coconut milk for refined sweetness / creaminess.

  • Serve sizzling. Garnish with remaining coconut milk and a pinch of crimson pepper flakes. Vegan parmesan cheese can be a pleasant elective contact. Scrumptious by itself, however elevated when paired with a (vegan) grilled cheese.
  • Retailer cooled leftovers lined within the fridge for as much as 4-5 days, or within the freezer for as much as 2 months.

Serving: 1 bowl Energy: 529 Carbohydrates: 52.9 g Protein: 15.9 g Fats: 29.9 g Saturated Fats: 17.6 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 7.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 897 mg Potassium: 1290 mg Fiber: 13.3 g Sugar: 14.5 g Vitamin A: 688 IU Vitamin C: 22 mg Calcium: 162 mg Iron: 6.9 mg




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