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Creamy Vegan Tomato Soup with White beans

cherise.mazur
Creamy yet vegan. One pot and delish!
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Servings 4

Ingredients
  

  • 1 28oz Can crushed tomatoes (I love First Field)
  • 2 15oz Cans white beans
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 14oz can light coconut milk
  • 4-5 cloves garlic, chopped
  • 3 tbs extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 tsp maple syrup
  • salt to taste (1/2-1 tsp)

Instructions
 

  • In a large saucepan over medium heat, add olive oil and garlic, Cook until slighyly brown (careful not to burn) Add red pepper flakes, tomato paste and stir
  • Add drained beans, crushed toamtoes, veg broth and salt. bring to a boil then cover and simmer for about 15-20 minutes .
  • I like to smash some of the beans with the back of my spatula to make to creamier. Add maple syrup and half coconut milk. Simmer a few more minutes.
  • Season to taste. More coconut milk for creaminess. Maple syrup for sweet. Salt for acidity. Serve hot and enjoy!
  • Store leftovers in fridge for up to 5 days or freeze up to 2 months.