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Creamy Vegan White Bean and Heirloom Tomato Soup


45 mins
Serves 6

Simple, comforting, and nourishing. Softened vegetables and cannellini beans in flavorful Tomato Bliss give this soup a velvety consistency without the need for flour, ground bread, or heavy cream (keeping this soup gluten and dairy free).

  • Step 1

    Heat oil in a large pot over medium heat until shimmering. Add carrot and fennel, and cook until vegetables begin to soften and brown, 8 to 10 minutes, stirring occasionally.

  • Step 2

    Add beans, broth, and Tomato Bliss to the pot. Cover and cook on low until vegetables have softened and flavors have melded, 20-30 minutes.

  • Step 3

    Transfer 3 cups vegetables and beans (using slotted spoon) and 2 cups liquid (using ladle) to blender. Process until smooth, about 2 minutes. Stir puree into soup. Season with salt and pepper to taste. 

Ingredient list

  • 1 Tbspn
    extra-virgin olive oil
  • 1 cup
    chopped carrot
  • 1 cup
    chopped fennel bulb
  • 3 15 oz cans
    cans cannellini beans, drained
  • 3.5 cups
    chicken or vegetable broth
  • 32 oz
    Tomato Bliss
  • 1 Tbsp
    minced fresh parsley