This Creamy Tuscan Tomato Soup is a warm, comforting bowl of goodness—rich, flavorful, and packed with plant-based nutrition. Unlike traditional tomato soups that rely on dairy for creaminess, this recipe gets its velvety texture from blended cannellini beans, which also add a boost of protein and fiber to keep you full and satisfied. The deep, smoky flavor of fire-roasted tomatoes, combined with the sweetness of sun-dried tomatoes, creates a perfectly balanced base, while aromatics like onion, celery, carrot, and garlic bring classic depth to every spoonful.
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A touch of balsamic vinegar or lemon juice adds a hint of brightness, enhancing the natural sweetness of the tomatoes. A date or a little maple syrup cuts the acidity and balances out the flavor. My mom inspired me to create this soup recipe. She shared with me a tomato soup recipe she was going to make and I knew I could modify it to fit into my lifestyle as well.

Tomato Soup History
Tomato soup originated in the south of Spain as a cold soup called gazpacho. The first published recipe for tomato soup was in 1832. Many countries have their own versions of tomato soup which vary in taste and ingredients. Eliza Leslie’s tomato soup recipe featured in “New Cookery Book” in 1857 helped popularize the dish. The Campbell Soup Company later introduced a condensed tomato soup in 1897. In America, tomato soup was generally not consumed throughout the pre-civil ware era due to a widespread belief that tomatoes were poisonous. We have come a long way – we now know how healthy tomatoes are!

This soup is nutrient-dense and heart-healthy, thanks to its whole food, plant-based ingredients. Tomatoes are packed with lycopene, an antioxidant that supports heart health and fights inflammation. Cannellini beans are a fantastic source of fiber, iron, and plant protein, helping to stabilize blood sugar and promote digestion.
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Onions, garlic, and celery are rich in flavonoids and phytonutrients that support immune function, while fresh basil and dried oregano bring not only flavor but also antibacterial and anti-inflammatory properties. You can blend this soup into a super creamy consistency or leave it a little chunky. You can thin it with more broth if you wish and enjoy sipping it from a mug.

For an even heartier meal, serve this soup with a scoop of wild rice or brown rice, adding extra texture and whole-grain goodness. Top it off with a sprinkle of vegan parmesan, a handful of chopped fresh basil or arugula, or a dollop of my homemade oil-free pesto for a burst of flavor. This creamy, dairy-free soup is proof that comfort food can be both indulgent and nourishing—perfect for cozy nights in or a satisfying lunch any day of the week!


Substitutions
Fire roasted diced canned tomatoes – any kind of canned tomatoes
Dates – 1 tablespoon maple syrup
Canned cannellini beans – great northern beans

Vegan Creamy Tuscan Tomato Soup
Ingredients
- 2 cups onion, chopped
- 2 ribs celery, diced
- 1 carrot, peeled, diced
- 1 tbsp garlic, minced
- 2 14.5 ounce can fire roasted diced tomatoes
- 1 14.5 ounce can tomato sauce
- 1 15 ounce can cannellini beans, rinsed and drained
- 1/2 cup oil free sundried tomatoes
- 1 tsp dried oregano
- 1 tsp salt substitute or salt if you use it.
- 4 cups vegetable broth
- 1 Date or 1 tbsp maple syrup
- 1/3 cup fresh basil, chopped
- 1 tbsp balsamic vinegar
Optional Toppings
- Faux Parmesan Cheese
- Oil free Pesto
- Fresh Basil
- Brown Rice, Quinoa or Millet
Instructions
- In a large soup pot or Dutch oven over a medium heat, water sauté onion, carrot, and celery until soft, about 4-5 minutes, add minced garlic, and cook 1 minute.
- Add the canned tomatoes, tomato sauce, sun dried tomatoes, beans, oregano, vegetable broth and 1 date. Bring to a boil and then turn down heat to a simmer. Simmer for about 15 minutes.
- Using an immersion blender to blend the soup into a creamy smooth texture. Or transfer soup to a blender container and blend until smooth. Add the chopped fresh basil, balsamic vinegar or lemon juice. Stir well to combine.
Serving Suggestions
- Add a scoop of your favorite cooked grain like rice, quinoa or millet. Sprinkle with a faux parmesan and or a dollop of oil free pesto. Garnish with more fresh basil if desired. If you wish you can thin the soup with a little broth and enjoy sipping it from a mug.
Notes

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Hi Tami, just a note to say that the name of the recipe comes up as Pesto instead of the tomato juice.
Thank you, I can’t wait to make this.