I don’t remember if you’ve heard me say it, but I am a bit obsessed with tomato soup. Over the past ten years, I have made many tomato soup recipes for Budget Bytes. This week, however, I tried something new. The Secret Ingredient tomato soup doesn’t have one secret ingredient but two ingredients that make it rich without any dairy or animal products. This delicious, rich, creamy, comforting Secret Ingredient Tomato Soup can be made vegan.
WHAT ARE THE SECRET INGREDIENTS??
After my Easy Rosemary Garlic White Bean Soup success, which used pureed cannellini beans to thicken the soup and make it extra creamy, I was curious how other soups might use pureed beans. This tomato soup was rich and flavorful, thanks to the cannellini beans. It didn’t need any cream or butter.
The second secret ingredient is nutritional yeast. It’s a flakey, dehydrated powder with a slightly nutty or cheesy flavor. It also contains a lot of B vitamins. This soup’s final magic ingredient was the slight cheesy taste of nutritional yeast. It is very subtle but helps round out the base notes and keep the soup rich and full of flavor.
CAN I USE A DIFFERENT BEAN TYPE?
Although I haven’t tried any other varieties, I can say that the cannellini is very smooth and creamy. Other beans won’t give me the same results.
DO YOU PERMIT ME TO FREEZE THIS TOMATO SOUP
This tomato soup can be frozen beautifully. As a reminder, be sure to let the soup cool completely in the fridge before you transfer it to the freezer. Splitting the soup into smaller pieces will speed up cooling.
SECRET INGREDIENT TOMATO SOUP
Two secret ingredients make this thick, comforting, and warming tomato soup rich without using dairy. 100% vegan!
Prep time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serving Size: Each 1.25 cup
- 2 Tbsp olive oil ($0.32)
- 1 clove minced garlic ($0.08)
- 1/2 tsp dried Oregano ($0.05).
- 1/2 tsp dried Basil ($0.05)
- 1/4 tsp dried rosemary ($0.03)
- 1/4 teaspoon dried rosemary ($0.03)
- 1 teaspoon crushed red pepper ($0.02)
- Freshly cracked black pepper ($0.02)
- 3 oz. tomato paste ($0.27)
- 1 Tbsp brown sugar ($0.04)
- 1 28oz. 128oz. can of crushed tomatoes ($0.89)
- 2 cups vegetable broth ($0.26)
- 1 15oz. Cannellini beans ($0.49)
- 1 Tbsp nutritional yeast ($0.06)
- 1/4 teaspoon salt or to your taste ($0.01)
- To a soup pot, add the olive oil, minced garlic and Basil, thyme rosemary, crushed red bell pepper, and freshly cracked black pepper (10 cranks from a pepper mill). Stir the oil and herbs over medium heat until fragrant and soft.
- Add the tomato paste and brown sugar. Stir and cook the mixture of tomato paste and brown sugar on medium heat for about 2 minutes.
- Stir the vegetable broth and crushed tomatoes into the pot. Once the soup has boiled, add the cannellini beans and the liquid from the can to a blender. Puree the soup until smooth. Stir the beans with the liquid into the soup.
- Cover the pot with a lid and let it heat up to a simmer. Turn the heat down to low, and allow it to simmer for 20 minutes, stirring occasionally.
- Stir in the nutritional yeast after 20 minutes. Salt the soup by tasting it. Serve immediately
Serving Size: 1.25 Cups Calories : 278.48 Kcal Carbohydrates : 44.33 G Protein: 10.13 G Fat: 7.25g Sodium : 1254.33mg Fiber: 10.78g