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Creamy Tomato Basil Soup (Protein-Rich with White Beans)
A velvety, comforting tomato basil soup enriched with pureed white beans for extra creaminess and plant-based protein.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 28 oz / 796g crushed tomatoes (or 5–6 fresh ripe tomatoes, chopped)
- 1 can 15 oz / 425g white beans (cannellini or navy beans), drained and rinsed
- 2 cups 480ml vegetable broth
- 1/2 cup 15g fresh basil leaves, plus extra for garnish
- 1 tsp dried oregano
- 1 tsp sugar optional, balances acidity
- Salt & pepper to taste
- 1 –2 tbsp nutritional yeast optional, for extra depth
Instructions
- Sauté the Base: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and cook 1 more minute until fragrant.
- Add Tomatoes & Beans: Pour in crushed tomatoes, white beans, and vegetable broth. Stir in oregano, sugar (if using), salt, and pepper.
- Simmer: Bring the soup to a gentle simmer and cook for 15 minutes, allowing flavors to meld.
- Blend Until Creamy: Add fresh basil. Use an immersion blender to puree until velvety smooth. (Or transfer carefully to a blender in batches.)
- Adjust Seasoning: Stir in nutritional yeast if desired. Taste and adjust salt, pepper, or basil.
- Serve: Ladle into bowls and garnish with fresh basil ribbons and a drizzle of olive oil.
Notes
Creamy Tomato Basil Soup
Vegan Tomato Soup
White Bean Tomato Soup
Protein-Rich Vegan Soup
Healthy Plant-Based Dinner
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 7gFat: 4gFiber: 6g
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