Looking for a delicious, comforting soup that is easy to make and perfect for any occasion? This Garlic Tomato Soup with White Beans is just what you need! Packed with flavor and wholesome ingredients, this soup will warm you up from the inside out.
Why You’ll Love This Recipe:
- Great flavors: The combination of garlic, tomatoes, and white beans creates a rich and hearty soup that is bursting with flavor.
- Quick prep time: With simple ingredients and easy-to-follow instructions, you can have this soup ready in no time.
- Perfect for meal prep: This soup reheats beautifully, making it a great option for meal prepping for the week ahead.
Ingredient Notes:
- Medium-large garlic cloves, peeled: Garlic adds a delicious depth of flavor to the soup.
- Extra-virgin olive oil or olive oil: Used for sautéing the garlic and adding richness to the soup.
- Red pepper flakes: Adds a hint of heat, adjust according to your preference.
- Tomato paste (we prefer Bionaturae brand): Provides richness and depth of flavor.
- 15-oz. cans white beans, slightly drained (preferably cannellini) or about 1 1/2 cups cooked homemade beans: Adds protein and creaminess to the soup.
- 28-oz. can crushed tomatoes (organic when possible): Provides a rich tomato base for the soup.
- Vegetable broth or water: Used as the liquid base for the soup.
- 1/2 tsp sea salt (plus more to taste): Enhances the flavors of the soup.
- 1-2 tbsp maple syrup (plus more to taste): Adds a touch of sweetness to balance the acidity of the tomatoes.
- 13.5-oz. can light coconut milk, well shaken (divided; use full-fat for richer flavor): Adds creaminess to the soup.
- Optional: Vegan Parmesan Cheese for serving.
Step-by-Step Instructions:
- On a cutting board, use the bottom of a heavy skillet or pan to smash the peeled garlic cloves until they are flat and slightly broken apart. This helps release the garlic’s intense flavor.
- Heat a large saucepan or pot over medium-low heat. Add olive oil and then the smashed garlic. Cook, stirring occasionally, until the garlic turns a light golden brown. Stir in the red pepper flakes and tomato paste, cooking for a few more minutes to deepen the flavors.
- Add the slightly drained white beans, crushed tomatoes, vegetable broth (or water), and sea salt to the pot. Bring the mixture to a low boil, then partially cover the pot, reduce the heat, and let it simmer for 20-30 minutes until the soup thickens and becomes fragrant. The longer it simmers, the richer the flavor gets.
- Using a potato masher or the back of a wooden spoon, roughly mash about half of the beans to create a thicker texture. Stir in the maple syrup and one-quarter of the coconut milk (reserve the rest for serving) to add subtle sweetness and creaminess.
- Taste the soup and season as desired by adding more maple syrup for sweetness, extra salt to balance flavors, additional red pepper flakes for heat, or more coconut milk for creaminess.
- Serve the soup hot, garnished with the remaining coconut milk and a pinch of red pepper flakes. Optionally, sprinkle with vegan Parmesan cheese. This soup pairs beautifully with a vegan grilled cheese sandwich for an elevated meal.
- Allow cooled leftovers to be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.
Helpful Tips:
- For a creamier soup, blend a portion of the soup with an immersion blender before serving.
- Adjust the sweetness and heat levels to suit your taste preferences.
- Serve with a side of crusty bread or a green salad for a complete meal.
- To make this soup gluten-free, ensure that the vegetable broth and other ingredients are certified gluten-free.
Expert Tips for the Best Results:
- Use quality ingredients for the best flavor. Fresh garlic, ripe tomatoes, and good-quality olive oil can make a big difference in the final dish.
- Don’t skip the step of mashing some of the beans. This helps thicken the soup and create a creamy texture.
- Taste and adjust the seasonings as you go. This will ensure that the soup is perfectly balanced in flavor.
Serving Suggestions:
This Garlic Tomato Soup with White Beans pairs well with a side of crusty bread, a green salad, or a grilled cheese sandwich. For a complete meal, serve alongside a simple protein such as roasted chicken or tofu.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally until heated through.
Frequently Asked Questions:
- Can I use dried beans instead of canned beans?
While canned beans are convenient, you can certainly use cooked dried beans in this recipe. Just be sure to adjust the cooking time accordingly. - Can I use regular milk instead of coconut milk?
Yes, you can use regular milk or a non-dairy milk of your choice in place of coconut milk. Keep in mind that this may alter the flavor slightly. - Can I make this soup ahead of time?
Yes, this soup reheats beautifully, making it a great option for meal prepping. Simply store in the refrigerator or freezer and reheat when ready to enjoy.
Conclusion:
Warm up with a bowl of this delicious Garlic Tomato Soup with White Beans. Packed with flavor and wholesome ingredients, this soup is perfect for any occasion. Give it a try and let us know how you like it! Enjoy!
Garlic Tomato Soup with White Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Diet: Vegan
Description
This Garlic Tomato Soup with White Beans Recipe is a comforting and hearty dish perfect for a cozy night in. The combination of garlic, tomatoes, and white beans creates a flavorful and creamy soup that is sure to satisfy your taste buds.
Ingredients
Scale
Main Ingredients:
- 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 (we prefer Bionaturae brand)
- 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
- 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)
Instructions
- Smash Garlic: Use the bottom of a heavy skillet to smash peeled garlic cloves until flat.
- Cook Aromatics: Cook smashed garlic in olive oil until golden brown, then add red pepper flakes and tomato paste.
- Add Ingredients: Combine white beans, crushed tomatoes, broth, and salt. Simmer until fragrant.
- Mash Beans: Roughly mash half of the beans, then stir in maple syrup and coconut milk.
- Season and Serve: Adjust seasoning as needed and garnish with coconut milk. Enjoy hot!
Notes
- An alternative to coconut milk is cashew cream for a similarly rich and creamy texture.
- This recipe is heavily adapted from The New York Times.
- Allow cooled leftovers to be stored covered in the refrigerator for up to 4-5 days or frozen for up to 2 months.