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.
Vegan Fire-Roasted Tomato and Bean Soup
- 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
- 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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