Earlier this week, I posted a vegan twist on the infamous grilled cheese that stacks up very well if I don't say so myself. Today, I wanted to share the delicious tomato soup I accompanied it with.
Now, this is not your ordinary tomato soup. This is easy peasy, done in 10 minutes with nutritional boosts all the way around kind of tomato soup.
To create the rustic taste, I used a can of fire roasted tomatoes and then cannellini beans and a dash of almond milk for a creamy, dreamy finish. This soup is easily a weeknight standard as the ingredients may be hiding out in your pantry now.
Rustic Tomato Soup
1 28oz can of crushed tomatoes
1 15oz can of fire roasted diced tomatoes
1 15oz can cannellini beans, drained
2 tablespoons almond/soy milk
1-2 tablespoons minced garlic (about 3 large cloves)
1/2 large white onion, roughly chopped
1 tablespoon olive oil
2 cups low sodium vegetable broth
2 tablespoons brown sugar
1 bay leaf
1. In a large preheated pot, sautee the onion and garlic in the olive oil over medium heat until onions are just about translucent (about 5 minutes).
2. Pour the drained beans and plant-based milk into the onion/garlic mixture. Use an immersion blender to blend thoroughly. If you don't have an immersion blender, transfer the ingredients to a blender/food processor instead.
3. Turn the heat down to low/medium and return the bean mixture along with adding all other remaining ingredients into the pot. Simmer about 10-15 minutes up to an hour. Remove bay leaf before serving.
*Note: if you don't like chunks of tomatoes in your tomato soup, add them to the bean mixture when blending and add back to soup mixture.