21 November 2015

Creamy Vegan White Bean & Tomato Soup

I was supposed to go to attend a workshop Friday morning and then run a bunch of errands (including much-needed grocery shopping), but my car had other ideas and chose to spend the day at Firestone. Happily, The Husband found the time to pick me up from Firestone and bring me home, so I could do useful home-based things ... and not put a chair through the television in the waiting area, which was playing nonstop daytime talk shows that just ... UGH.

So. Home! No groceries! The lunch I'd planned on eating at a twee juice cafe was obviously impossible. What could I make that would feed both of us? Soup, of course. Comforting, filling, healthful soup. Without carrots or celery, because they were still at the grocery store, unbought.

But I had beans. And garlic. And tomatoes. And vegetable broth.


I pureed half the beans with my food processor to give the soup a dairy-free creaminess. Not that we're dairy-free! I just didn't see the point in "wasting" the remaining milk for The Husband's tea. (Again, no groceries). I also used vegetable broth in this soup, because it was going to be a vegetable soup so why meat it up? I know some people don't like to use vegetable broth -- claiming it tastes "sweeter" than chicken -- but I find College Inn Reduced Sodium Garden Vegetable Broth tastes quite vegetal and is definitely not "sweet."

Anyway, this turned out to be quite a yummy dairy-free vegan bean soup. Well-seasoned, creamy, and tomato-y with just a little kick from the pepper. As with many soups, it's even better the next day so try not to eat it all at once!

Creamy Vegan White Bean & Tomato Soup

Yield: 4

Ingredients

  • 1 Tbsp olive oil
  • 4 oz chopped sweet onion
  • 3 cloves garlic, minced
  • 2 15 oz cans great Northern beans, drained and rinsed
  • 3 cups reduced-sodium vegetable broth [College Inn]
  • 14.5 oz can no-salted-added fire-roasted diced tomatoes [Muir Glen]
  • 1 Tbsp salt-free Italian seasoning blend [Penzeys Tuscan Sunset]
  • ½ oz dried parsley
  • ¼ tsp black pepper
  • Salt, to taste

Instructions

  1. Heat olive oil over medium in a large French/Dutch oven. Add garlic and onion and cook, stirring regularly, until onion is translucent and everything is very fragrant.
  2. Meanwhile, combine one can of beans with one cup of broth in a blender or food processor and puree.
  3. Add puree, remaining beans and broth, tomatoes, seasoning blend, parsley, and pepper to pot.
  4. Bring pot to a boil over high heat, then reduce heat and simmer, covered, about for ten minutes. Season with salt to taste, if desired.