Creamy Tomato Soup Recipe

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Creamy tomato soup is made with white beans and simple staple ingredients. This creamy tomato soup recipe can be made in two ways; a one pot meal or a roasted option in under 30 minutes.

Prep Time5 mins

Cook Time25 mins

Course: Soups

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 39kcal

Author: Kathy Carmichael

Ingredients

2 15 ounce Cans white beans I used cannellini beans
4 cups Organic vegetable broth
4 springs rosemary, divided 2 in the soup pot; 2 on the baking sheet
1 teaspoon red pepper flakes
2 pounds grape tomatoes
4 cloves garlic
2 Shallots, cut into wedges
salt and pepper to taste
2 pieces sourdough bread, cut into cubes optional

Instructions

Creamy Tomato Soup (One Pot Option)

In a large soup pot, saute the shallots and garlic.
Add the tomatoes, rosemary, and red pepper flakes.
Cook the tomatoes, stirring until they start to break down and burst.
Now add the white beans and vegetable broth.
Bring to a boil.
Remove the rosemary sprigs.
Using an immersion blender, blend the soup until smooth—or transfer batches to mix in a high-speed blender.
Serve with cubes of sourdough bread (optional)

Roasted Tomato Option

Preheat the oven to 425 degrees.
Prepare a baking sheet with parchment paper or a silicone baking mat.
Add the tomatoes, garlic cloves, and shallots, cut into wedges, and add 2 sprigs of rosemary.
Roast for 20 minutes until the tomatoes burst.
In the meantime, add the white beans, red pepper flakes, vegetable broth, and 2 remaining rosemary sprigs to a soup pot in a dutch oven.
Bring mixture to a boil and reduce to a simmer.
Add the roasted tomatoes, garlic, and shallots.
Remove the sprigs of rosemary from the baking sheet and the soup pot.
Using an immersion blender, blend the soup until smooth—or transfer batches to mix in a high-speed blender.
Serve with optional cubes of sourdough bread.

Notes

Using an immersion blender is quicker and more efficient than blending batches. However, if you use a blender instead, vent the blender, so you don't burn yourself.

Remove the rosemary sprigs from the soup pop and the baking sheet. The rosemary flavors absorb into the soup, but you want to avoid eating the hard stems.

The white beans provide the creaminess of this creamy tomato soup recipe without using plant milk, nuts, or cashews.

This creamy tomato soup recipe is vegan, gluten-free, and nut-free.

Choose different herb combinations to give your unique soup flavors.

I use Souper Cubes to freeze this soup for up to 3 months.

When freezing, allow the soup to thaw overnight completely until reheating.

Nutrition