Silky Tomato Soup with White Beans and Garlic Oil

This soup was really good. It didn’t take too long to make, and hey, it’s vegan! The beans really made this tomato soup different, and when I had leftovers the next day for lunch, it was even better than before.

rating: 9

Silky Tomato Soup with White Beans and Garlic Oil
(Cooking Light, Sept. 2016)

serves 6


3 1/2 tablespoons olive oil, divided
8 large garlic cloves, sliced
1/2 teaspoon crushed red pepper
1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
1 cup chopped sweet onion
1/2 cup chopped carrot
2 thyme sprigs
1 tablespoon unsalted tomato paste
1 cup unsalted vegetable stock
1 1/4 teaspoons kosher salt
3 pounds ripe tomatoes, chopped
2 ounces whole-wheat bread, torn


1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.

2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.

3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.

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One Response to Silky Tomato Soup with White Beans and Garlic Oil

  1. veganneeds says:

    this looks soon good!!! 🙂

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