Tomato Basil Soup

Ingredient List

2- 28 oz can whole tomatoes (preferably San Marzano)
1 tbsp extra virgin olive oil
½ cup chopped yellow onion
4 cloves garlic, chopped
¼ tsp crushed red pepper
¼ cup cooking wine (optional)
1 14 oz can great northern beans, navy or garbanzo bean, rinsed and drained
¾ cup unsweetened oat milk or other milk substitute (almond, cashew, rice)
4 tbsp fresh chopped basil
2 tbsp fresh grated parmesan or nutritional yeast
Sea salt
Freshly ground pepper


Heat oil over medium in medium pot. Add onion and garlic. Sauté 2 minutes. Add crushed red pepper and allow to cook another 2 minutes. Add cooking wine if using and allow to cook for 5 minutes. Add tomatoes and fill each can half way with water rinsing contents of can into pot. Salt and pepper to taste. Add beans and 3 tbsp fresh basil. Bring to a simmer. Using an inversion blender, puree mixture until smooth. Stir in milk. Continue to cook on low for 20 minutes. Serve with fresh basil and parmesan or nutritional yeast. Adjust seasonings. Serve.


*Note: If you do not have an inversion blender, allow soup to cool before placing in blender to puree.

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