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Garlic Tomato Soup with White Beans Recipe

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★★★★★

4.8 from 76 reviews

This Garlic Tomato Soup with White Beans is a creamy, savory, and slightly spicy vegan soup packed with flavor from roasted garlic, crushed tomatoes, and hearty white beans. Enriched with coconut milk and balanced by a touch of maple syrup, it makes a comforting and nutritious meal perfect for any season.

Ingredients

Scale

Garlic Base

  • 10 medium-large garlic cloves, peeled
  • 3 Tbsp extra-virgin olive oil or olive oil
  • 1 tsp red pepper flakes (omit or reduce for less heat)
  • 2 Tbsp tomato paste (preferably Bionaturae brand)

Main Ingredients

  • 2 (15-oz.) cans white beans, slightly drained (preferably cannellini or about 3 ½ cups cooked homemade beans)
  • 1 (28-oz.) can crushed tomatoes (organic when possible)
  • 1 cup vegetable broth or water
  • ½ tsp sea salt (plus more to taste)
  • 1–2 tsp maple syrup (plus more to taste)
  • 1 (14-oz.) can light coconut milk, well shaken (divided; use full-fat for richer flavor)

Optional Garnish

  • Vegan Parmesan Cheese for serving

Instructions

  1. Smash Garlic: On a cutting board, use the bottom of a heavy skillet or pan to smash the peeled garlic cloves until flat and slightly broken apart. This step helps release the garlic’s intense flavor for the soup base.
  2. Sauté Garlic and Build Flavor: Heat a large saucepan over medium-low heat. Add olive oil, then add the smashed garlic. Cook while stirring occasionally until the garlic turns light golden brown. Stir in red pepper flakes and tomato paste, and cook a few more minutes to deepen the flavors.
  3. Add Main Ingredients and Simmer: To the pot add the slightly drained white beans, crushed tomatoes, vegetable broth (or water), and sea salt. Bring the mixture to a low boil, then partially cover, reduce heat, and let simmer for 15–20 minutes until the soup thickens and becomes fragrant. Simmering longer enhances the flavor.
  4. Mash Beans and Add Creaminess: Use a potato masher or the back of a wooden spoon to roughly mash about half of the beans to thicken the texture. Stir in maple syrup and one-quarter of the coconut milk, reserving the rest for serving, to add subtle sweetness and creaminess.
  5. Adjust Seasoning: Taste the soup and adjust by adding more maple syrup for sweetness, extra salt for balance, additional red pepper flakes for heat, or more coconut milk for extra creaminess according to your preference.
  6. Serve: Ladle the hot soup into bowls. Garnish with the remaining coconut milk and a pinch of red pepper flakes. Optionally, sprinkle vegan Parmesan cheese on top. This soup pairs beautifully with a vegan grilled cheese sandwich.
  7. Store Leftovers: Let cooled leftovers cool completely, then store covered in the refrigerator for up to 4-5 days or freeze for up to 2 months for later enjoyment.

Notes

  • An alternative to coconut milk is cashew cream, which will yield a similarly rich and creamy texture.
  • This recipe is heavily adapted from The New York Times.
  • Nutrition information is a rough estimate and may vary depending on ingredients and brands used.

Keywords: Garlic Tomato Soup, White Bean Soup, Vegan Soup, Coconut Milk Soup, Vegan Comfort Food, Healthy Tomato Soup

Find it online: https://busyrecipe.com/garlic-tomato-soup-with-white-beans-recipe/