Vegan Tomato Soup with White Beans and Spinach


It’s still rainy and cold in Chicago but I foolishly went for a run on the lake anyway.  I came back soaked and freezing and after a serious amount of time snugging under several blankets I emerged with a strong need for soup.  Tomato soup is probably the King of soups.  This one was very simple; you only need to roughly chop everything since it gets blended up eventually.  I didn’t even peel the carrots because my hands were so frozen I couldn’t care enough.  The white beans and cashews give it a creaminess without the addition of any dairy which makes this a solid vegan/gf option.  If you serve this with a grilled cheese, as you should, that whole vegan/gf thing goes out the window but it definitely makes the whole soup consumption experience that much more warming.


You’ll need:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, chopped
  • 2 carrots, chopped
  • 1 tablespoons balsamic vinegar
  • 1 (28 ounce) can whole tomatoes
  • 4 sprigs fresh thyme
  • 2 cups veggie broth
  • 0.25 cup raw cashews
  • 1.5 cups cooked canellini beans, rinsed and drained (1 can)
  • 5 ounces baby spinach
  • Salt/Pep

To Make:

  1. Heat a large dutch oven or pot over medium low heat. Add onion and pinch of salt/pep and cook for 3 minutes.  Add carrots and garlic and cook for 8 minutes (you want carrots to be slightly softened).
  2. Add tomatoes, breaking up a little with a wooden spoon. Season with salt/pep and cook for 8 minutes.
  3. Add balsamic vinegar and cook for one minute. Add cashews, half of the white beans, thyme spring and broth.  Simmer for 20 minutes.
  4. Remove thyme sprigs. Blend soup in blender or with an immersion blender.  Add back to pot, season with salt/pep (mine didn’t need any additional seasonings).
  5. Stir in spinach and white beans and simmer until spinach has wilted. Serve with bread as all soups should be served.

Inspired by LoveandLemons


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