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 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 heartier for our meatless Monday meal.  Typically, tomato soup is made with pureed tomatoes, herbs, chicken stock and cream, or at least that’s how I make it. For this recipe, I wanted it be vegan so I used vegetable broth, and omitted the cream.  I also added fresh spinach and cannellini beans to make it a hearty soup.  

It turned out so delicious and only took 30 minutes to cook! I love quick meals, bonus if they are healthy! Hubby and I have gone back to Paleo meals, but we are adding beans occasionally.  This was a perfect meal.  Leftovers heat so well, and it freezes great too.  

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.

[click_to_tweet tweet=”This vegan tomato and bean soup only takes 30 minutes to make, is full of flavor, and makes a great vegan weeknight meal. #vegan #soup #Veganuary #VeganForADay #tomato #healthy #goodeats” quote=”30 minutes is all it takes to get a delicious healthy soup on the table.”]

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.

#Veganuary  Recipe Round Up

Vegan Recipes for #Veganuary

• • 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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