Tomato and White Bean Soup - Creamy, Dairy Free & High Protein
This creamy tomato and white bean soup is perfectly dairy-free yet creamy thanks to the addition of blended cashews, cannellini beans and soy milk. Cannellini beans and soy milk are also a great source of plant protein yielding a tomato soup with 19 grams of protein per serve. The creamy tomato soup is made with a combination of fresh, canned and sun-dried tomatoes for the best tasting soup with all the tomato flavors.
Equipment
- 1 Large soup pot
- 1 immersion blender
- 1 High powered blender (Vitamix)
Ingredients
- ½ large white or yellow onion
- 4 cloves garlic
- 1 28 oz can Italian diced tomatoes
- ½ cup sun dried tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp Italian spice blend
- 2 tsp coconut sugar
- 1 14 oz can cannellini beans
- ¼ cup cashews
- 1 cup unsweetened soy milk
- 2 tbsp miso paste
- 1 packet Bare Bones chicken bone broth powder
- 4 canned artichoke hearts
- 1 tsp olive oil
Instructions
- Heat 1 tsp olive oil in a large soup pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and slightly browned
- Add the chopped fresh tomatoes, canned diced tomatoes (with juices), sun-dried tomatoes, miso paste and chopped artichoke hearts to the pot. Stir in the basil, oregano, red pepper flakes, Italian spice blend, and coconut sugar. Cook for another 10-15 minutes.
- While the tomato mixture is cooking, blend the drained cannellini beans, cashews, and soy milk in a blender until completely smooth and creamy.
- Add in the chicken bone broth powder and creamy cashew bean mixture to the soup base.
- Blend all ingredients using an immersion blender directly in the pot or transfer the soup in two batches to a high-speed blender like a Vitamix, blend the soup until smooth and creamy. Return the soup to the pot and taste and adjust the seasoning with salt, pepper, or herbs if desired.