Creamy Vegan tomato, White Bean and Rosemary Soup

Creamy Vegan Tomato, White Bean and Rosemary Soup

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x



  • 3 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp rosemary, minced
  • 1/4 cup tomato paste
  • 1 28 oz can fire roasted crushed tomatoes (I like Muir Glen Organic)
  • 1 1/2 cups cooked white beans, or 1 15 oz can, drained and rinsed
  • 1 tsp maple syrup
  • 1 3/4 cups broth (vegetable or chicken), plus more depending on desired thickness
  • 1/2 cup raw cashews, soaked in boiling water while you prep the soup
  • Sea salt and pepper, to taste


  1. In a small bowl, cover raw cashews with boiling water.  Set aside. You will add the cashews later while blending the soup.
  2. Heat olive oil in a large pot over medium heat. Add onion and cook, stirring frequently, until onion is translucent and starting to brown (about 5 minutes). Add garlic and rosemary and cook for a few more minutes. Add tomato paste and cook, stirring often, for another few minutes. Onion mixture should be fragrant and starting to caramelize.
  3. Add canned tomatoes, white beans, maple syrup, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat, cover and simmer for about 15-20 minutes to allow the flavors to meld.
  4. Remove soup from heat and let cool slightly. Drain soaked cashews. Transfer soup to blender and add the cashews. Test for seasoning, and add more salt and pepper if necessary. NOTE: Depending on the size of your blender, you may need to work in batches. To avoid a blender explosion, be sure you vent to allow the steam to escape as you blend. I like to vent the lid and drape a dishtowel over the lid as I blend.
  5. Serve immediately or transfer back to pot to warm until serving. Garnish with salt, pepper, herbs and toasted cashews — or any toppings you desire.