Creamy Vegan Tomato White Bean Soup with Roasted Garlic

A total classic made without dairy. Roasted garlic, flavorful tomatoes, and hearty white beans come together in the most delicious and satisfying bowl of soup!

Roasted garlic has no bitterness, only a savory, robust flavor that makes everything in your dish come alive.

INGREDIENTS

– Extra virgin olive oil – Yellow onion – Fine salt – Red pepper flakes – Roasted garlic – Tomato paste – White beans – Diced tomatoes – Crushed tomatoes

INGREDIENTS

– Low-sodium vegetable broth  – Cashew cream – Maple syrup – Crispy Chickpea Croutons

STEP 1

Make ahead: cashew cream, roasted garlic, no-waste veggie broth, crispy chickpea croutons

STEP 2

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.

STEP 3

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.

STEP 4

Once boiling reduce to low heat and simmer for 10 minutes. Add the cashew cream and maple syrup a couple minutes before serving and stir well to incorporate.

STEP 5

Use an immersion blender and pulse a couple times to make it thick and incorporate the beans and tomatoes more. Serve hot and garnish with a drizzle of cashew cream and crispy chickpea croutons

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