Description
A comforting and flavorful Garlic Tomato Soup with White Beans, enhanced with aromatic garlic, creamy coconut milk, and a touch of maple syrup for subtle sweetness. This vegan and nutrient-rich soup is perfect for a cozy meal and pairs wonderfully with a vegan grilled cheese sandwich.
Ingredients
Scale
Main Ingredients
- 10 medium-large garlic cloves, peeled
- 3 Tbsp extra-virgin olive oil or olive oil
- 1 tsp red pepper flakes (omit or reduce for less heat)
- 2 Tbsp tomato paste (preferably Bionaturae brand)
- 2 (15-oz.) cans white beans, slightly drained (cannellini or about 3 ½ cups cooked homemade beans)
- 1 (28-oz.) can crushed tomatoes (organic when possible)
- 1 cup vegetable broth or water
- ½ tsp sea salt (plus more to taste)
- 1–2 tsp maple syrup (plus more to taste)
- 1 (14-oz.) can light coconut milk, well shaken (divided; full-fat recommended for richer flavor)
Optional Ingredients
- Vegan Parmesan Cheese for serving
Instructions
- Smash Garlic: On a cutting board, use the bottom of a heavy skillet or pan to smash the peeled garlic cloves until flat and slightly broken apart. This releases the garlic’s intense flavor.
- Sauté Garlic and Tomato Paste: Heat a large saucepan or pot over medium-low heat. Add olive oil and the smashed garlic. Cook, stirring occasionally, until garlic turns light golden brown. Stir in red pepper flakes and tomato paste, cooking a few more minutes to deepen flavors.
- Add Beans and Tomatoes: Add slightly drained white beans, crushed tomatoes, vegetable broth (or water), and sea salt to the pot. Bring to a low boil, then partially cover, reduce heat, and simmer for 15–20 minutes until thickened and fragrant.
- Mash Beans and Add Sweetness: Use a potato masher or back of a wooden spoon to roughly mash about half of the beans for a thicker texture. Stir in maple syrup and one quarter of the coconut milk to add sweetness and creaminess.
- Adjust Seasoning: Taste the soup and adjust by adding more maple syrup, salt, red pepper flakes, or coconut milk to balance flavors and creaminess as desired.
- Serve: Serve the soup hot, garnished with remaining coconut milk and a pinch of red pepper flakes. Optionally, sprinkle with vegan Parmesan cheese. Pairs beautifully with vegan grilled cheese sandwich.
- Store Leftovers: Allow cooled leftovers to be stored covered in refrigerator for up to 4–5 days or frozen for up to 2 months.
Notes
- Cashew cream can be used as an alternative to coconut milk for a similarly rich and creamy texture.
- This recipe is heavily adapted from The New York Times.
- Nutrition information is approximate and may vary based on ingredient brands and substitutions.
- For less heat, reduce or omit red pepper flakes.
- Full-fat coconut milk intensifies flavor but light coconut milk is a lighter option.