This soup is so creamy, rich & flavorful, is vegetarian friendly and dairy free.
1, Saute onions and carrots in a large pot with olive oil until soft (about 3-5 minutes).
2.Then add canned tomatoes, tomato paste, vegetable broth, and white beans. Season with salt and pepper.
3, Let soup simmer for 1 hour covered (stirring occasionally).
4. When soup is done add herbs. Use a hand puree or transfer soup to a blender – blend until creamy and smooth. Adjust flavor with salt to taste if needed. Serve with fresh basil and a side of crusty bread!
With Fresh Tomatoes
If you have fresh tomatoes for tomato soup use 3 pounds and cut tomatoes into smaller pieces. Cook cut tomatoes with all of the ingredients and follow recipe as is.
Instant Pot/Slow Cooker Tips
I’ve made this recipe several times in an instant pot/slow cooker. For pressure cooker setting: Add all ingredients to pot (except fresh basil) and set to 40 minutes on high – puree soup at very end with fresh basil. Slow cooker instructions: set slow cooker to either 2 hours on high or 5 hours on low – puree soup at the very end with fresh basil.