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Is there ever such a factor as too a lot tomato soup? The reply is not any. And most positively not when there are grilled cheese sandwiches round.
This tremendous garlicky model has coconut milk for dairy-free creaminess, pink pepper flakes for slightly kick, and smashed white beans for fiber and satisfaction. It’s balanced, warming, and comes collectively in simply half-hour with 1 pot and 10 substances. Let’s make soup!
Inspiration
We’ve beforehand shared variations of tomato soup with basil, roasted pink peppers, and spicy chipotle peppers, however this newest recipe has a brand new twist: white beans and LOTS of garlic! The inspiration got here from a highly-rated New York Occasions recipe that we adjusted to make dairy-free, slightly spicy, thicker, and tremendous balanced.
Make White Bean Tomato Soup
All of it begins with smashing TEN cloves of garlic (utilizing the underside of a heavy pan, which releases their taste). This technique is manner sooner than chopping, that means extra garlic, much less work — that’s our jam!
We sauté the garlic in olive oil to melt it and infuse the oil with taste. Then we add pink pepper flakes for slightly warmth and tomato paste for richness, sautéing to reinforce its pure sweetness.
Subsequent come the white beans for fiber and protein, plus crushed tomatoes, vegetable broth (or water), and salt.
We let it simmer for 15-20 minutes for the flavors to develop, then smash simply some of the white beans to thicken the soup and create textural variability.
The remaining substances are maple syrup for balancing the acidity of the tomatoes and coconut milk for a creamy end. We additionally love garnishing with vegan parmesan cheese for a wealthy and salty contact.
We hope you LOVE this white bean tomato soup! It’s:
Creamy
Garlicky
Just a little spicy
Fast & straightforward
Fiber-rich
Balanced
& SO comforting!
Whereas a filling meal by itself, this soup is the proper companion for (vegan) grilled cheese sandwiches or garlic bread.
It will additionally pair properly with a salad or roasted greens. Strive it with our Excellent Roasted Asparagus, 5-Minute Inexperienced Salad with No-Combine Tahini Dressing, or Vegan Ricotta & Solar-Dried Tomato Pesto Salad.
Extra Comforting Soup Recipes
If you happen to do that recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 4 (beneficiant bowls)
- 10 medium-large garlic cloves, peeled
- 3 Tbsp extra-virgin olive oil or olive oil
- 1 tsp pink pepper flakes (omit or scale back for much less warmth)
- 2 Tbsp tomato paste (we favor Bionaturae model)
- 2 (15-oz.) cans white beans, barely drained (we favor cannellini // or ~3 ½ cups cooked do-it-yourself beans)
- 1 (28-oz.) can crushed tomatoes (natural when attainable)
- 1 cup vegetable broth (or water)
- 1/2 tsp sea salt (plus extra to style)
- 1-2 tsp maple syrup (plus extra to style)
- 1 (14-oz.) can mild coconut milk*, properly shaken (DIVIDED // use full-fat for richer taste)
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On a reducing board, smash the peeled cloves of garlic utilizing the underside of a heavy skillet or pan till flat and barely damaged aside.
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To a big saucepan or pot over medium-low warmth, add the olive oil then add the smashed garlic. Prepare dinner, stirring often, till barely golden brown. Then add the pink pepper flakes and tomato paste and stir. Prepare dinner for one more jiffy, stirring often.
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Add the (barely drained) white beans, crushed tomatoes, vegetable broth or water, and salt. Deliver to a low boil, then partly cowl, scale back warmth, and simmer till barely thickened and aromatic — about 15-20 minutes. The longer it simmers and reduces, the richer the flavour will change into.
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Use a potato masher or the again of a picket spoon to smash among the beans (roughly half). Add the maple syrup and one quarter of the coconut milk (reserving the remaining for serving) and stir.
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Season to style, including extra maple syrup for sweetness / to steadiness acidity, salt to style, pink pepper flakes for warmth, or coconut milk for delicate sweetness / creaminess.
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Serve sizzling. Garnish with remaining coconut milk and a pinch of pink pepper flakes. Vegan parmesan cheese can be a pleasant elective contact. Scrumptious by itself, however elevated when paired with a (vegan) grilled cheese.
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Retailer cooled leftovers coated within the fridge for as much as 4-5 days, or within the freezer for as much as 2 months.
Serving: 1 bowl Energy: 529 Carbohydrates: 52.9 g Protein: 15.9 g Fats: 29.9 g Saturated Fats: 17.6 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 7.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 897 mg Potassium: 1290 mg Fiber: 13.3 g Sugar: 14.5 g Vitamin A: 688 IU Vitamin C: 22 mg Calcium: 162 mg Iron: 6.9 mg
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