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–+ servings
Tami Kramer Nutmeg Notebook

Vegan Creamy Tuscan Tomato Soup

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!
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Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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
  1. 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

Too thick - add more broth.
You can freeze the soup for future meals.

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