Creamy Tomato Soup

It’s February and the winter is just about getting tedious. While waiting anxiously for signs of spring, sometimes you just want a really simple tomato soup and toast for dinner! Here’s a lovely low-sodium, vegan, gluten-free, creamy tomato soup that is actually healthy for you and uses no cream! Make a large batch and freeze some for those emergency dinners. Once you make this recipe, you will not be opening a can of tomato soup ever again!

Recipe modified from Kerri Conan’s Tomato-White Bean Soup with Pesto (Bon Appetit, April 2012).

Ingredients

1 red onion
3 cloves garlic
6 celery stalks
4 large carrots
1 can No Salt Added diced tomatoes (or about 6-8 large fresh tomatoes)
2 boxes No Salt Added cannellini Beans (around 28oz total)
3 bay leaves
olive oil
black pepper
a handful of roasted walnuts
a generous bunch of fresh basil

Method

In a large heavy bottom stockpot, add a couple of tablespoons olive oil, over medium heat. When warm, add the onions and garlic. Sauté for about 5 minutes till the onions soften and start to brown.
Now add the celery and carrots. Cover and let cook for 5 minutes.
Add the rinsed cannellini beans, the tomatoes, bay leaves and some water to cover all the ingredients. Cover the pot and let cook for at least 20 minutes till all the ingredients are nice and soft.
Let cool. Discard the bay leaves and puree the soup till completely smooth. Add water to adjust consistency, if needed.
No salt added yet – just salt your bowl directly.