- 1 Tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tablespoons tomato paste
- 28 ounces crushed tomatoes, no salt
- 2 1/2 cups vegetable broth, low sodium
- 1 15-ounce can white beans such as navy, Great Northern or cannellini, drained and rinsed
- 2 teaspoons brown sugar, packed
- 1/2 teaspoon salt, as desired
- black pepper, to taste
- Warm the olive oil in a soup pot over medium heat. Add the onion and cook, stirring often until the onions are softened but not browned, about 8-10 minutes. Add the garlic and cook until fragrant, about another minute. Stir in the tomato paste, coating the onion mixture and cook another 2 minutes.
- Add the tomatoes and vegetable broth, stir to combine. Stir in the beans, bring to a boil, then reduce heat to a low, gentle simmer. Cook for 30 minutes, stirring occasionally to keep everything from sticking to the bottom of the pot. Add the brown sugar, salt and pepper as desired. Remove from heat and allow to cool before blending.
- Using an immersion or regular blender, blend the soup until smooth. Add a bit more vegetable stock to thin as desired. Season to taste with additional salt, pepper, brown sugar. Reheat and serve or refrigerate for up to 5 days. You can freeze for up to 6 months.
- Feel free to season this with a variety of flavors and textures. Some ideas: crushed red pepper flakes, fresh chopped basil, cumin and cilantro with fresh lime juice, any of your favorite shredded cheese, croutons...be creative and enjoy!
- Plant-Based Protein
- Dairy Free
- Gluten Free
- Quick and Easy