Vegan Fire-Roasted Tomato and Bean Soup

This vegan fire-roasted tomato and bean soup only takes 30 minutes to make, is full of flavor, and makes a great vegan weeknight meal.

I love creamy tomato soup and could eat it every day without getting tired of it, especially in the colder months.  Though, I can eat it on a 100-degree day too.  I’m weird like that. 

I really was craving tomato soup but wanted to change it up a bit to make it heartier for our meatless Monday meal.  Omitting meat once a week is a nice break for most of my family. My hubby is a bit leery being a meat and potatoes man, but he’s being a good sport. Wait until he finds out sometimes I use Impossible Meat in our spaghetti sauce every now and then!

Vegan Fire-Roasted Tomato and Bean Soup

I wanted this soup to be vegan so I used vegetable broth, and added fresh spinach, and cannellini beans to make it a hearty soup.  Using healthy and hearty ingredients kind of cushions the blow to the no meat factor.

For me, using the fire-roasted tomatoes and garlic gave me the flavors of the tomato soup I was craving but without the heavy cream. Bonus points for it being a 30-minute meal! I love quick meals!

If you’re needing a pick-me-up during the cold and dreary winter days, this white bean tomato soup fits the bill. Comfort food makes many things so much better and easier to deal with, right?

Can You Freeze Leftover Soup?

Yes, you can freeze the leftovers from this tomato and white bean soup. Simply allow the soup to cool and then store it in freezer-safe containers. Place in freezer for up to 3 months. Thaw soup before reheating. You may need to add a few splashes of vegetable broth to thin the soup out. Leftovers can also be refrigerated for up to 3 days.

What to Serve with this soup?

Crusty bread is always a great choice for dipping into the soup. This homemade rosemary bread is also delicious with this healthy vegan soup. Of course, a classic grilled cheese sandwich is always an excellent pairing. To keep the meal, vegan use vegan cheese.

Why You’ll Love This Vegan Tomato and Bean Soup

• Simple and inexpensive ingredients are used to make this soup in just 30 minutes.
• The fire-roasted tomatoes add a robust burst of flavor that can’t be beaten.
• This soup is filled with healthy ingredients that are plant-based.
• Super easy to make using one pot!
• Use navy beans or chickpeas in place of the white beans.
• Don’t like spinach? Use kale!

#Veganuary

I am joining a few wonderful blogger friends today to share vegan recipes for a #Veganuary event! We have delicious recipes to share with you. Even if you aren’t a vegan (and I am not), but want a meatless meal, or just want to have a few healthier dishes in your recipe collection, you will love these recipes. Look for the links below the recipe for this simple and delicious Vegan Tomato and Bean Soup.

Ingredients

• 2 tsp olive oil
• 1 small onion diced finely
• 2 cloves garlic minced finely
• 1 tsp dried basil
• 2 cups vegetable broth (or vegetable stock)
• 1 14.5 oz can fire-roasted tomatoes (do not drain)
• 1 8 oz can tomato sauce
• 1 15 oz can cannellini beans, drained and rinsed
• 1 1/2 cups fresh baby spinach
• salt and pepper to taste

How to make Vegan Tomato and Bean Soup

Step 1

In a large saucepan, heat 2 tsp olive oil and saute onion over medium heat until softened. Add garlic and dried basil, and let cook for one minute, be sure not to burn the garlic.

Step 2

Add vegetable broth and fire roasted tomatoes, tomato sauce, and white beans. Stir to combine.

Step 3

Cover and bring to a light boil. Let simmer for 15 minutes, then add the baby spinach. Let cook another 2 minutes, or until spinach is slightly wilted. Season with salt and pepper to taste. Store leftovers in an airtight container.

Vegan Fire-Roasted Tomato and Bean Soup

This vegan tomato and bean soup only takes 30 minutes to make, is full of flavor, and makes a great vegan weeknight meal.

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Author: Lisa Kerhin

Ingredients

• 2 tsp olive oil
• 1 small onion diced finely
• 2 cloves garlic minced finely
• 1 tsp dried basil
• 2 cups vegetable broth
• 1 14.5 oz can fire-roasted tomatoes (do not drain)
• 1 8 oz can tomato sauce
• 1 15 oz can cannellini beans, drained and rinsed
• 1 1/2 cups fresh baby spinach
• salt and pepper to taste

Instructions

• In a large saucepan, heat 2 tsp olive oil and saute onion over medium heat until softened. Add garlic and dried basil, and let cook for one minute, be sure not to burn the garlic.
• Add vegetable broth and fire roasted tomatoes, tomato sauce, and beans. Stir to combine.
• Cover and bring to a light boil. Let simmer for 15 minutes, then add the baby spinach. Let cook another 2 minutes, or until spinach is slightly wilted.
• Season with salt and pepper to taste.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

#Veganuary Recipe Round-Up

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

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