The New Year is all about getting back to healthy habits. It’s also a time of transition that can be a rough one if you’ve gotten accustomed to holiday sweets and treats. This recipe for a one pot creamy roasted tomato soup is comforting, yet surprisingly nutritious with just a few ingredient swaps.
Creamy soups are usually given their silky smooth flavor with a hefty dose of heavy cream. In this recipe we are swapping the cream for pureed beans, which provides a creamy texture without all of the unhealthy fat.
This soup is lean, delicious and only requires one pot and 30 minutes to make!
One Pot Creamy Tomato Basil Soup
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 Tablespoon balsamic vinegar
- 6 cups tomatoes, chopped (about 3 pints grape tomatoes, halved)
- 1 14.5 oz. can cannellini beans
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- ½ cup fresh basil
- 1 teaspoon salt
- Freshly ground black pepper, to taste
In a large soup pot, heat the olive oil over medium-low heat. Sauté the onions until translucent, about 5 minutes. Add the garlic and stir until fragrant, about another minute. Add the balsamic vinegar and chopped tomatoes. Sauté for another 5 minutes. Add the beans, vegetable broth, almond milk, salt and pepper; bring to a boil. Reduce and simmer for 20 minutes.
Add the basil and puree with a hand immersion blender. You could also do this in a blender.
When ready to serve, ladle the soup into four bowls and garnish with extra basil and piece of toast on the side.