Creamy Tomato Bean Soup Recipe

Creamy Tomato Bean Soup is a hearty and comforting dish combining the richness of tomatoes with creamy beans. It’s a perfect meal for cooler days, offering plenty of flavor and nutrition. The soup is creamy, yet it doesn’t require any heavy cream, making it a lighter, healthier option. You can also customize it by adding your favorite herbs or vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
• 3 cups vegetable broth (or chicken broth)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon smoked paprika (optional, for a bit of depth)
• Salt and pepper, to taste
• 1/2 cup full-fat coconut milk (or heavy cream for a richer texture)
• Fresh parsley or basil for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Sauté the Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.

2. Add the Tomatoes and Seasonings:

• Stir in the canned diced tomatoes, oregano, basil, and smoked paprika (if using). Let everything cook for about 5 minutes to allow the flavors to meld.

3. Add the Beans and Broth:

• Pour in the vegetable broth and add the white beans. Stir to combine, then bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, allowing the flavors to develop.

4. Blend the Soup:

• For a creamy texture, use an immersion blender to partially blend the soup, leaving some of the beans and vegetables intact for texture. If you prefer a smoother soup, blend it completely.
• Alternatively, you can transfer half of the soup to a blender and blend it, then return it to the pot.

5. Add Coconut Milk (or Cream):

• Stir in the coconut milk (or heavy cream) and let the soup simmer for another 5 minutes until heated through and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

6. Serve:

• Ladle the creamy tomato bean soup into bowls and garnish with fresh parsley or basil.
• Add a sprinkle of grated Parmesan if desired, or serve with crusty bread for dipping.

Tips:

• Beans: Cannellini beans work well, but you can also use chickpeas, kidney beans, or black beans for variety.
• Vegetables: Feel free to add extra veggies like spinach, kale, or zucchini for a heartier soup.
• Creaminess: If you don’t have coconut milk, you can substitute with regular cream, cashew cream, or even a dollop of sour cream for richness.

This Creamy Tomato Bean Soup is a perfect blend of comforting flavors, offering the richness of tomatoes and creaminess from the beans and coconut milk. It’s quick, easy to make, and ideal for a wholesome meal any time of the week.