Healthy Creamy Tomato-Apple Soup (Edit recipe)

On the table in under 30 minutes, this healthy tomato soup is so flavorful and so creamy you'd never guess that it contains zero cream or dairy! The *secret* ingredient to its creaminess is cannellini beans - and I promise there is zero "beany" taste. No one would ever guess there are beans in this deliciously comforting soup! If you grew up enjoying creamy tomato soup from the can, once you try this better-for-you recipe, you will never go back! The subtle sweetness of the grated apple balances the acidity of the tomato and is just so tasty. Serve with crusty bread or grilled cheese for dipping.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	18 g
Carbohydrates:	29 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	1210 mg
Fiber:	8 g
Sugars:	2 g
Calculated for total recipe.

by foodallergymoms_andmore

View original recipe

Serves: 4-6

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Plant Based Butter
0.75 cup Yellow Onion, peeled and chopped
2 cups Gala Apple, peeled and chopped
1 tsp Kosher Salt
15.5 oz Cannellini Beans (canned), drained and rinsed
2 cups Vegetable Broth
1 cup Almond Milk, or plant based milk of choice
24 oz Marinara Sauce, your favorite brand
0.5 tsp Nutmeg, whole, freshly grated
1 Tbsp Pumpkin Seeds, as garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil and plant butter in large pot over medium heat. Add onions and apples once butter has melted; stir occasionally for 5 minutes.
Add salt and cannellini beans; stir occasionally for 3 minutes.
Add vegetable broth, plant milk, and marinara sauce; stir. Cover pot with lid. Increase heat to medium-high. Bring to a low boil, then immediately reduce heat to a simmer.
Use handheld immersion blender to puree soup until creamy and smooth. Stir in nutmeg. Let soup simmer in covered pot for 5 minutes, or until heated through.
Ladle into cups or bowls. Garnish with pumpkin seeds. Serve immediately.

Notes

Soup cooled to room temperature can be stored in fridge in glass container with resealable lid and reheats well in microwave or in small saucepan on stove. Can store soup for 3-4 days in fridge. Freezes well too; up to 3 months.