Easy Creamy Tomato Soup
This classic tomato soup recipe is simple and easy to make. Rich, creamy, and luxuriously thick, yet made without heavy cream or dairy, this easy Creamy Tomato Soup recipe is a healthy (and vegan!) option for any weekday lunch or supper.
Servings: 4 people
Ingredients
- 1 small onion (diced)
- 1 carrot (grated)
- 1 28 oz can of crushed tomatoes
- 1 cup white cannellini beans (cooked)
- 1 tbsp butter (for vegan substitute vegan butter or olive oil)
- 2 tbsp tomato paste
- 2 cups vegetable or chicken stock
- 1 parmesan cheese rind (optional - omit for vegan)
- 1 - 2 cups oat milk (depending on how thick/creamy you want it)
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Saute onion and carrot in butter over medium-low heat about 10 minutes.
- Add tomato paste and cook an addition 30 seconds
- Add canned tomatoes, stock, beans, parmesan rind (if using)
- Bring to boil over medium-high heat, reduce to simmer, and cook 30 minutes
- When cooked turn off heat and remove parmesan rind, blend with an immersion blender, or for a smoother consistency blend in blender, until smooth
- Return to pot and stir in sugar, oat milk, and salt and pepper to taste
- Serve immediately or cool and freeze in air tight containers
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