Creamy Vegan Tomato White Bean Soup with Roasted Garlic is a rich and comforting dish made with slow-caramelized onions, roasted garlic, and a blend of diced and crushed tomatoes. White beans add heartiness and protein, while cashew cream creates a smooth, velvety texture without any dairy. A touch of maple syrup balances the acidity of the tomatoes, resulting in a perfectly rounded flavor. This nourishing soup is ideal for a cozy meal and can be topped with crispy chickpea croutons for added crunch.
Step-by-Step Instructions:
Sauté the onion:
Heat a 5.5-quart dutch oven over medium heat. Add the olive oil, diced onion, and salt. Cook for 5 minutes, then reduce the heat to low for another 15 minutes to slowly caramelize the onions.
Add the aromatics:
Add the red pepper flakes, roasted garlic paste, and tomato paste. Sauté over low heat for 2 more minutes.
Boil and simmer:
Add the white beans, both cans of tomatoes with their juices, and the vegetable broth. Bring the pot to a rolling boil over high heat, then reduce to low and let it simmer for at least 10 minutes.
Add the cream:
A couple of minutes before serving, stir in the cashew cream and maple syrup.
Optional: Use an immersion blender to pulse it a few times for a thicker texture.
Serve!
Garnish with a drizzle of cashew cream and crispy chickpea croutons.
Cooking results may vary. Ensure ingredients meet your dietary needs. See our Disclaimer .
Creamy Vegan Tomato White Bean Soup with Roasted Garlic is a rich and comforting dish made with slow-caramelized onions, roasted garlic, and a blend of diced and crushed tomatoes. White beans add heartiness and protein, while cashew cream creates a smooth, velvety texture without any dairy. A touch of maple syrup balances the acidity of the tomatoes, resulting in a perfectly rounded flavor. This nourishing soup is ideal for a cozy meal and can be topped with crispy chickpea croutons for added crunch.
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