Healthy Creamy Tomato-Apple Soup
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.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Plant Based Butter
- 0.75 cup0.75 cup0.75 cup Yellow Onion, peeled and chopped
- 2 cups2 cups2 cups Gala Apple, peeled and chopped
- 1 tsp1 tsp1 tsp Kosher Salt
- 15.5 oz15.5 oz15.5 oz Cannellini Beans (canned), drained and rinsed
- 2 cups2 cups2 cups Vegetable Broth
- 1 cup1 cup1 cup Almond Milk, or plant based milk of choice
- 24 oz24 oz24 oz Marinara Sauce, your favorite brand
- 0.5 tsp0.5 tsp0.5 tsp Nutmeg, whole, freshly grated
- 1 Tbsp1 Tbsp1 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.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Pescetarian Plant Based Shellfish Free Soups Vegan VegetarianThis 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. |
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