Creamy Tomato Soup – quick and easy, this dairy free tomato soup comes together in just 30 minutes!
We are slowly, but surely easing into the fall season. School has begun, the sun is setting earlier and I’ve even seen some leaves start to fall. You know what that means…..SOUP! Soup is great in the fall to warm you up, but I do eat soup all year long, especially at lunchtime. Its such an easy meal to throw together and have leftovers to eat all week. It doesn’t get much easier than this Creamy Tomato Soup!
This vegan tomato soup can be made in just minutes. It’s the perfect lunch paired with a salad, sandwich or just some crackers. (Update 10/28/15: in these updated pictures, I paired the soup with my Pumpkin, Apple and Caramelized Onion Vegan Quesadilla). Pack it up in a thermos to take to work or for your older kids to enjoy at school.
This soup gets its creaminess from white beans, making it dairy free, nut free and unprocessed. Grab a bowl and warm up this season!
Creamy Tomato Soup
I hope you love this Creamy Tomato Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Sauté onion and garlic in 1/4 cup water (or 1-2 tsp oil) over medium heat until softened, 3-4 minutes.
- Add beans, tomatoes, spices and 1 cup water and stir to combine.
- Turn heat to med-low and simmer for about 10 minutes until everything is heated through.
- Take off heat and puree with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and puree.
- Add more salt/pepper/basil to taste, if needed.