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.