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Awesome Chunky Tomato Bean Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

The BEST quick and easy, healthy tomato soup recipe made with canned tomatoes, red kidney beans and lots of fresh veggies!

Course: Soup
Cuisine: American
Keyword: Chunky, Dinner, Quick and Easy, Tomato Soup, Vegan
Servings: 6
Calories: 217 kcal
Author: Berry Sweet Life
Ingredients
  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 2 large cloves garlic , minced
  • 2 large carrots , chopped
  • 400 g can whole cherry tomatoes
  • 200 g can tomato puree
  • 3 cups vegetable broth , low sodium
  • 1 tsp dried sweet basil
  • 1 tsp dried origanum
  • Salt and ground black pepper , to taste
  • 2 tsp honey , to taste (if needed)
  • 4 tbsp cornflour , dissolved in a little warm water (optional)
  • 400 g can red kidney beans , drained and rinsed
Instructions
  1. Heat olive oil in a large saucepan. Fry onion, garlic and carrots until fragrant, about 5 minutes.

  2. Add the cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer on a medium-low heat for about 20 minutes or until the carrots are tender. Stir in the cornflour mixture (optional), and simmer until the soup is thick and glassy.

  3. Add salt and pepper to taste, and depending on the tartness of the tomatoes it may need 1 - 2 tsp honey to balance the acidity.

  4. Stir in the kidney beans, spoon into soup bowls and serve hot.

Recipe Notes
  • For a thin, brothy soup, leave out the cornflour
  • Add a couple of generous handfuls of baby spinach right at the end of cooking time and allow to wilt before serving for a healthy dose of greens.
  • This soup is delicious with any of my homemade breads - try my No Knead Multi-Seed Potato Bread, or my Simple Zucchini Feta Soda Bread, or my Honey Butternut Carrot Bread (leave out the honey, add a little salt and pepper and you'll have a delicious savoury loaf - perfect for any soup!)