This duo bean tomato basil soup dish is delicious, easily vegan, and super easy to make.
Soups are not just delicious; they are hearty, wholesome, and comforting. You will find hundreds of different soup recipes, but the one we will talk about today is probably among the best. Here is everything you need to know about the bean, tomato, and basil soup.
This tasty bean soup taste exceptionally great when paired with sweet yeast rolls or zopf bread.
Can you make this soup in an instant pot?
Yes! Definitely! That's why I love an instant pot. You can make anything in it and within less time. So, if you feel like eating a bowl of healthy, flavorsome, and hearty soup but don't have the energy to indulge in preparations and cooking, make it in an instant pot! It makes your life so much easier!
Although I used canned beans for this recipe, you can use dry beans. Soak for a couple of hours. Using the instant pot's pressure cooker function, cook for 10 minutes or less depending on the package's direction.
Ingredient breakdown for the Tomato Bean Basil Soup
Here is a list if you are wondering what ingredients I have used for this tomato basil soup. But before that, let me tell you this recipe is very convenient. You probably have most of the ingredients in your refrigerator.
- Vegetable: For this recipe, I have used vegetables like tomatoes, leeks, garlic, and roasted bell pepper. Go to town and experiment with other veggies to see what you enjoy.
- Beans: I have used two types of white beans. The first one is the cannellini beans, also known as white beans. These are large, and their shape resembles that of a kidney. Moreover, it is not just jam-packed with protein but also has an earthy flavor.
The second type I have used is called the northern beans. These white beans are not as large as the cannellini beans. They are medium in size and have a mild flavor as well.
- Seasonings: I love to use a mixture of herbs like dried thyme and fresh basil because of the depth it adds to the soup. Salt and pepper are obviously a must. We don't do bland dishes over here.
- Cream: cream brightens up everything! It gives the soup a creamy texture and a buttery, rich flavor. You can use coconut milk to make this bean tomato basil soup easily vegan. We all love a creamy vegan soup, am I right?!
Tips and tricks for the perfect soup
Although this soup is super simple to make, here are a few tips and tricks to make it even better.
- You can use any vegetable you like. Carrots, broccoli, celery, and spinach go well as well.
- You can bring heat to the soup by adding cayenne or paprika.
- If you are using dried beans, to ensure the beans cook perfectly, soak them in water at least 6 hours before cooking.
- If you are looking for a vegan version, you can swap the bone broth for vegetable stock or water; make sure to add more seasoning. Adding jackfruit can also add a meaty texture to keep you full longer.
- You can add ground beef, turkey, or chicken as well for a varietal version. For that, you will have to sauté it first.
- Make sure you add the cream to the end. If you add the cream at the start, it will split during cooking.
How to store bean and tomato basil soup
The good thing about this soup is that you can store it pretty well, and the taste won't be altered.
Pour it into an airtight container and place it in the refrigerator. They are good to go for about 3-5 days. Reheat the soup on low before eating—store leftover soup tightly covered in the freezer for 4 months.
There you have it—a hassle-free bean and tomato basil soup recipe that takes little to no time to put together.
I hope you’ll give this healthy soup recipe a try.
LOVE SOUPS? TRY THESE RELATED COZY SOUP RECIPES.
Share a spoon with us on our social media if you make this recipe using the hashtag worldlytreat(#worldlytreat); we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
DUO BEAN TOMATO BASIL SOUP
Ingredients
- 4 tablespoons Butter
- 2 medium Leeks, thinly sliced
- 1 (28 oz) Can diced tomato
- ¾ cup Roasted bell peppers, rinsed (See notes to make yours)
- 1 roasted Garlic head ( please see notes)
- 1½ cups Bone broth (any broth or stock is fine)
- Salt and ground black pepper to taste I used about 1½ tsps
- 1 (15.5 oz) can Cannellini bean
- 1 (15.5 oz) Northern bean
- 1 tablespoon chopped fresh basil
- ½ teaspoon dried thyme
- 1 teaspoon sugar (optional)
- 1 cup heavy cream
Instructions
- Melt butter over medium heat in a heavy bottom saucepan, add the leeks, and cook for 10 minutes stirring occasionally to prevent it from burning.
- Stir in tomatoes, roasted pepper, broth, and spices. Cover the pot loosely and increase the heat to medium-high. Cook for 8 minutes. Add the beans, basil, thyme, and sugar. Cook for 5 minutes.
- Add the heavy cream and reduce the heat to low. Simmer for 5 minutes. Remove from heat and serve. Enjoy with a baguette
Notes
- Preheat the broiler to high setting (some ovens have the hi-low functions)
Place the pepper and wrapped garlic on a single layer in a broiler-safe pan/sheet.
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Place the sheet on the highest rack without touching the flame.
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Broil for 10 minutes turning once or twice with a metal tong until charred and bubbly. Cool completely and chop. Squeeze the garlic head to release the garlic.
Jeannie says
Im looking for recipes that have leeks, thanks for your vegan recipe. It looks so good!