Roasted Tomato and White Bean Stew – A Creamy tomato white bean soup Vegan Delight
Are you looking for a hearty, flavorful, and nourishing soup? This Creamy Vegan Tomato white bean stew recipe combines the richness of roasted tomatoes with the creaminess of white beans for a delicious, comforting dish. Whether you’re a seasoned vegan or just dabbling in plant-based meals, this recipe is a must-try. Packed with protein, fiber, and antioxidants, it’s not only healthy but also incredibly satisfying, making it perfect for any day of the week. Keep reading to discover why this soup will become your new favorite go-to vegan meal!
Why You’ll Love This Creamy Vegan Tomato White Bean Soup
This tomato and white bean soup is a beautiful blend of creamy white beans, tangy tomatoes, and aromatic roasted garlic. The soup strikes the perfect balance between savory and bright, making it both comforting and refreshing. Whether you’re looking for a quick dinner or a meal to impress your guests, this vegan tomato soup will deliver in both flavor and nutrition.
The best part? It’s super easy to make. Even if you’re new to cooking vegan meals, you’ll find this recipe approachable and rewarding. Plus, it’s versatile enough for a weeknight meal, yet impressive enough to serve at a dinner party.
The Health Benefits of White Beans and Tomatoes
White beans and tomatoes are nutritional powerhouses. White beans, such as cannellini or navy beans, are packed with protein, fiber, and essential vitamins like iron and magnesium. They’re perfect for adding creaminess to a vegan soup without needing any dairy. Tomatoes, on the other hand, are rich in antioxidants like lycopene, which is known to support heart health and fight inflammation.
By pairing these two ingredients, you get a soup that’s not only filling but also great for your body. A bowl of this white bean tomato soup will leave you feeling satisfied and energized.
What Ingredients You’ll Need
Here’s a quick overview of what you’ll need to make this delicious creamy vegan tomato white bean soup:
- Tomatoes: You can use canned tomatoes or fresh roasted tomatoes for a more intense flavor.
- White beans: Cannellini beans or navy beans work best, but you can use any small white beans.
- Garlic: Roasted garlic adds a deep, savory note.
- Olive oil: This brings out the richness of the roasted tomatoes.
- Tomato paste: Enhances the tomato flavor and adds depth.
- Vegetable broth: Helps create a smooth, rich base for the soup.
- Herbs: Basil and other Italian herbs for a classic, fragrant finish.
- Salt and pepper: For seasoning.
ingredients table for the Creamy Vegan Tomato and White Bean Soup:
| Ingredient | Quantity | Notes |
|---|---|---|
| Tomatoes (fresh or canned) | 4-5 large (or 2 cans) | Use roasted tomatoes for more flavor |
| White beans (cannellini or navy) | 2 cans (15 oz each) | Drained and rinsed, or use cooked dried beans |
| Garlic | 6-8 cloves | Roasted garlic adds depth |
| Olive oil | 2-3 tbsp | For roasting and sautéing |
| Tomato paste | 2 tbsp | Adds richness to the tomato flavor |
| Vegetable broth | 4 cups | Use low-sodium if preferred |
| Basil (fresh or dried) | 1 tsp (dried) or a few fresh leaves | For garnishing and seasoning |
| Salt | To taste | Season to your preference |
| Black pepper | To taste | Freshly ground for extra flavor |
| Onion (optional) | 1 medium | Adds sweetness when sautéed |
| Crushed red pepper flakes (optional) | 1/4 tsp | For a slight kick of heat |
| Fresh herbs (optional) | To taste | Rosemary, thyme, or parsley for garnish |
Why Roasting the Tomatoes is Key
Roasting the tomatoes and garlic before adding them to the soup brings out their natural sweetness and adds a depth of flavor that’s hard to replicate with raw tomatoes alone. When you roast tomatoes, they caramelize slightly, which enhances their rich tomato flavor and adds a subtle smokiness. This step is what takes this veggie tomato soup from good to great!
How to Make This Creamy Vegan Tomato and White Bean Soup
Step 1: Roasting the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Place the tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for about 25-30 minutes until they’re soft and caramelized. This brings out the sweetness and intensifies the tomato flavor.
Step 2: Preparing the White Beans
If you’re using canned beans, drain and rinse them well. If using dried beans, soak them overnight and cook until tender. Cannellini beans work best for their creamy texture, but you can also use navy beans or great northern beans.
Step 3: Blending for a Creamy Texture
In a large pot, sauté some onions and herbs with a little olive oil. Add in your roasted tomatoes, garlic, and tomato paste, stirring to combine. Pour in vegetable broth and let the mixture simmer for about 15 minutes. Then, blend the soup until smooth. For an extra creamy texture, you can blend some of the white beans into the soup, while leaving the rest whole for texture.
What Type of White Beans Work Best?
When making this soup, you can experiment with different types of white beans to see what you like best. Cannellini beans are a popular choice because they’re soft and creamy. Navy beans also blend well, but they have a slightly firmer texture, which can add a bit of contrast to the soup. Great northern beans are another great option, especially if you like a heartier bite in your soup.
Tips for Making the Perfect Tomato and White Bean Stew
- Use fresh or high-quality canned tomatoes: If tomatoes are in season, fresh roasted tomatoes will taste amazing. If not, canned crushed tomatoes are a reliable option.
- Blend for creaminess: To get that signature creamy texture, blend half the beans and leave the other half whole.
- Add a splash of white wine: A touch of white wine can add a new layer of complexity to your stew.
How to Store and Reheat Your Vegan Tomato Soup
This vegan tomato soup stores beautifully. After cooling, transfer it to an airtight container and refrigerate for up to 5 days. You can also freeze the soup for up to 3 months. To reheat, simply bring the soup to a simmer over low heat in a pot, stirring occasionally.
Vegan Weeknight Dinners: Why This Recipe is Perfect
Looking for a quick, easy, and delicious vegan breakfast? This vegan tomato white bean stew is perfect for weeknights because it requires minimal prep time but delivers maximum flavor. With roasted tomatoes and hearty beans, it’s a satisfying meal that you can whip up in under an hour. Pair it with crusty bread or a side salad, and you’ve got a wholesome dinner that will please everyone at the table.
FAQs
1. Can I use dried beans instead of canned beans?
Yes! Just be sure to soak and cook the dried beans beforehand. They’ll add a richer texture to the soup.
2. What’s the best way to blend the soup?
You can use an immersion blender directly in the pot or transfer the soup to a traditional blender. For a chunkier texture, blend only half the soup.
3. Can I make this soup ahead of time?
Absolutely. The flavors deepen as the soup sits, making it even tastier the next day.
4. Can I freeze this soup?
Yes! Freeze it in individual portions for easy meals. Just thaw and reheat on the stove.
5. How can I add more flavor to the soup?
Try adding a splash of white wine, extra herbs like thyme or rosemary, or even a sprinkle of vegan parmesan for a boost of umami.
Key Takeaways
- Roasting the tomatoes adds a rich, caramelized flavor that takes this soup to the next level.
- White beans provide creaminess and protein, making this a hearty, filling meal.
- It’s easy to make, with simple ingredients that are likely already in your pantry.
- This soup is perfect for vegan weeknight dinners, quick to prepare, and easy to store or freeze.