Posted on 6 Comments

Creamy Tomato-Basil Soup

My Creamy Tomato-Basil Soup is the perfect accompaniment to vegan grilled cheese. Especially, on a rainy day like today. It takes under 30 minutes from prep to serving.

  • 1 1/2 c onions, diced
  • 1 tsp All-Purpose Seasoning
  • 1 c Vegetable Stock
  • 2 14.5 oz diced tomatoes, canned
  • 1 15 oz. cannellini beans, drained, rinsed
  • 1/2 c basil, chopped, reserve some for garnishing

Over medium-low heat sauté the onions and All-Purpose Seasoning until the onions are softened and translucent.

Add the Vegetable Stock, diced tomatoes and cannellini beans to the onions.  Raise heat to medium-high and bring to a boil; cook about 5 minutes. Stir in basil.

Transfer soup to a high-speed blender. Blend until smooth. Taste for seasoning and adjust as needed. Pour into bowl and garnish with basil.

Serve. Eat. Enjoy.

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6 thoughts on “Creamy Tomato-Basil Soup

  1. I really like the tomato and basil flavors together, this soup sounds really tasty 🙂

    1. Hi Chefkreso ! The soup turned out perfect. Thanks for the kind words and for stopping by Cathryn’s Kitchen.

      1. Hi ! Thank you, and I do hope that you stop by my blog as well, looking forward to more of your recipes, have a nice day!

      2. Thanks chefkreso. I’ll stop by soon.

  2. Great post 😁

    1. Hi Passport Overused. thanks for the kind words and stopping by Cathryn’s Kitchen.

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