This is the most delicious bowl of soup! Creamy Vegan Tomato White Bean Soup with Roasted Garlic is a total classic made without dairy.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 teaspoon fine salt
- 1/4 teaspoon red pepper flakes (or more for more heat)
- 1 head roasted garlic, smashed with a fork to form a paste
- 3 tablespoons tomato paste (double concentrate)
- 1, 15-ounce can white beans, drained and rinsed
- 1, 14-ounce can diced tomatoes (no salt added), do not drain
- 1, 14 ounce can crushed tomatoes (no salt added), do not drain
- 3 cups low-sodium vegetable broth (try my homemade No-Waste Veggie Broth)
- 1 batch homemade cashew cream
- 1 tablespoon maple syrup
- garnish with a drizzle of cashew cream and my homemade Crispy Chickpea Croutons if desired
- Make ahead: cashew cream, roasted garlic (using the air fryer or the oven), no-waste veggie broth, crispy chickpea croutons
- Heat a 5.5 quart dutch oven over medium heat. Once hot add the oil, onion and salt. Cook for five minutes then reduce the heat to low for another 15 minutes stirring every couple minutes. If you have more time keep going to caramelize the onions. The more time the better for the best flavor.
- Add red pepper flakes, garlic and tomato paste and saute over low heat for another 2 minutes.
- Add the drained white beans, both cans of tomatoes (and their juices, and veggie broth. Turn the burner to high and bring the pot to a rolling boil. Once boiling reduce to low heat and simmer for 10 minutes or longer to allow the flavors to develop.
- Add the cashew cream and maple syrup a couple minutes before serving and stir well to incorporate. If desired use an immersion blender and pulse a couple times to make it thick and incorporate the beans and tomatoes more. Taste and adjust the flavors if desired.
- Serve hot and garnish with a drizzle of cashew cream and crispy chickpea croutons if desired.
- Store leftovers once fully cooled to room temperature. Store in an airtight container in the refrigerator for up to five days. Freeze for up to three months. Leave at least 1 inch of space at the top of the storage container to allow for expansion in the freezer.