Creamy Cannellini and Tomato Soup

     I have another tomato soup recipe that uses tofu as a dairy alternative (Creamy Tomato Soup). Today I wanted to make a soy and nut free alternative. This recipe is just as quick and easy to make, high in fiber and all kinds of healthy goodness!

Creamy Cannellini and Tomato Soup

Makes about 6 cups

vegan/plant based/soy & nut free

printable recipe

Ingredients:

1 T. safflower oil 

¼ cup diced onion

¼ cup diced celery

¼ cup diced carrot

2 cloves garlic, chopped

1-15 oz. can diced tomatoes, no salt

1-15 oz. can cannellini beans, drained and rinsed

2-3 cups water (vegetable stock or non-dairy milk are alternatives)

3 T. tomato paste

½ T. dried basil

Salt & pepper to taste

Directions:

1. In a 5 quart soup pot, on medium heat, sauté the diced onion, celery and carrot about 5 minutes or until the vegetables are tender. Add the garlic and sauté another minute.

2. In a blender, add the cooked vegetables, diced tomatoes with liquid, cannellini beans and about ½ cup water (or alternative liquid). Blend until creamy smooth.

3. Add the blended ingredients to the soup pot. Add about 2 cups water (or alternative liquid), tomato paste and basil. Simmer 15-20 minutes. Add more water (or alternative liquid) if needed. Season to taste with salt & pepper.




Nothing but goodness in a cup of Creamy Cannellini and Tomato Soup!

Enjoy!