Super Garlicky Tomato Soup with Smashed White Beans

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Vegan grilled cheese sandwich next to a bowl of tomato white bean soup

Is there ever such a thing as too much tomato soup? The answer is no. And most definitely not when there are grilled cheese sandwiches around.

This super garlicky version has coconut milk for dairy-free creaminess, red pepper flakes for a little kick, and smashed white beans for fiber and satisfaction. It’s balanced, warming, and comes together in just 30 minutes with 1 pot and 10 ingredients. Let’s make soup!

Salt, olive oil, garlic, red pepper flakes, tomato paste, coconut milk, crushed tomatoes, vegetable broth, and maple syrup around bowl of beans


We’ve previously shared versions of tomato soup with basil, roasted red peppers, and spicy chipotle peppers, but this latest recipe has a new twist: white beans and LOTS of garlic! The inspiration came from a highly-rated New York Times recipe that we adjusted to make dairy-free, a little spicy, thicker, and super balanced.

How to Make White Bean Tomato Soup

It all starts with smashing TEN cloves of garlic (using the bottom of a heavy pan, which releases their flavor). This method is way faster than chopping, meaning more garlic, less work — that’s our jam!

Smashed garlic, red pepper flakes, and tomato paste in olive oil

We sauté the garlic in olive oil to soften it and infuse the oil with flavor. Then we add red pepper flakes for a little heat and tomato paste for richness, sautéing to enhance its natural sweetness.

Adding white beans to a pot

Next come the white beans for fiber and protein, plus crushed tomatoes, vegetable broth (or water), and salt.

Maple syrup and salt next to a pot of white bean tomato soup

We let it simmer for 15-20 minutes for the flavors to develop, then smash just some of the white beans to thicken the soup and create textural variability.

Using a potato masher to mash some of the beans for textural variability

The remaining ingredients are maple syrup for balancing the acidity of the tomatoes and coconut milk for a creamy finish. We also love garnishing with vegan parmesan cheese for a rich and salty touch.

Using a wooden spoon to stir white bean tomato soup

We hope you LOVE this white bean tomato soup! It’s:

A little spicy
Quick & easy
& SO comforting!

While a filling meal on its own, this soup is the perfect companion for (vegan) grilled cheese sandwiches or garlic bread.

It would also pair nicely with a salad or roasted vegetables. Try it with our Perfect Roasted Asparagus, 5-Minute Green Salad with No-Mix Tahini Dressing, or Vegan Ricotta & Sun-Dried Tomato Pesto Salad.

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Dipping a grilled cheese sandwich into a bowl of tomato and white bean soup

Super Garlicky Tomato Soup with Smashed White Beans

An intensely garlicky yet bright, rich tomato soup elevated with smashed white beans. Swirled with coconut milk, perfectly balanced, and intensely satisfying. Dip in a grilled cheese and call it a party. Just 1 pot and 30 minutes required.
Author Minimalist Baker
Dipping a grilled cheese sandwich into a bowl of tomato soup
4.97 from 56 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (generous bowls)
Course Entrée, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Months
Does it keep? 4-5 Days


  • 10 medium-large garlic cloves, peeled
  • 3 Tbsp extra-virgin olive oil or olive oil
  • 1 tsp red pepper flakes (omit or reduce for less heat)
  • 2 Tbsp tomato paste (we prefer Bionaturae brand)
  • 2 (15-oz.) cans white beans, slightly drained (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
  • 1 (28-oz.) can crushed tomatoes (organic when possible)
  • 1 cup vegetable broth (or water)
  • 1/2 tsp sea salt (plus more to taste)
  • 1-2 tsp maple syrup (plus more to taste)
  • 1 (14-oz.) can light coconut milk*, well shaken (DIVIDED // use full-fat for richer flavor)

FOR SERVING optional


  • On a cutting board, smash the peeled cloves of garlic using the bottom of a heavy skillet or pan until flat and slightly broken apart.
  • To a large saucepan or pot over medium-low heat, add the olive oil then add the smashed garlic. Cook, stirring occasionally, until slightly golden brown. Then add the red pepper flakes and tomato paste and stir. Cook for another few minutes, stirring occasionally.
  • Add the (slightly drained) white beans, crushed tomatoes, vegetable broth or water, and salt. Bring to a low boil, then partly cover, reduce heat, and simmer until slightly thickened and fragrant — about 15-20 minutes. The longer it simmers and reduces, the richer the flavor will become.
  • Use a potato masher or the back of a wooden spoon to smash some of the beans (roughly half). Add the maple syrup and one quarter of the coconut milk (reserving the rest for serving) and stir.
  • Season to taste, adding more maple syrup for sweetness / to balance acidity, salt to taste, red pepper flakes for heat, or coconut milk for subtle sweetness / creaminess.
  • Serve hot. Garnish with remaining coconut milk and a pinch of red pepper flakes. Vegan parmesan cheese is also a nice optional touch. Delicious on its own, but elevated when paired with a (vegan) grilled cheese.
  • Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer for up to 2 months.



*An alternative to coconut milk would be to use cashew cream.
*Heavily adapted from The New York Times.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 bowl Calories: 529 Carbohydrates: 52.9 g Protein: 15.9 g Fat: 29.9 g Saturated Fat: 17.6 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 897 mg Potassium: 1290 mg Fiber: 13.3 g Sugar: 14.5 g Vitamin A: 688 IU Vitamin C: 22 mg Calcium: 162 mg Iron: 6.9 mg

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My Rating:

  1. Alexis says

    This is my favorite soup recipe!
    I omit the maple syrup & red pepper flakes, and use a few more garlic cloves than the recipe suggests. Thanks for the recipe – it is phenomenal!

  2. Laura says

    This soup is PERFECT! My husband usually doesn’t love white beans, so I used an immersion blender to make it mostly puréed. No need to alter the ingredients—absolutely delicious! My whole family loved it. Thank you!

    • Laura says

      Hi Joe. My coconut milk is unsweetened. Maybe using less maple syrup would result in a flavor that suits you better. :)

  3. joe says

    A spring of rosemary takes it to the next level. I make tomato soup often but without beans. I will try this one today. Tks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenda, you could, but it won’t be as rich and creamy! The next best option would be homemade cashew milk.

  4. Lana says

    Made this while doing so e fall camping. It’s fantastic!!! I don’t have a potato masher in my RV so I blended some up and added it back to the pot. Also.made the grilled cheese with your easy vegan cheddar cheese , absolutely delicious – loved it!

    Thank you for sharing so many fantastic recipes !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed both recipes, Lana. Thank you for your kind words and lovely review! xo

  5. Patricia says

    Whoa…this sounds delicious! Big fan of tomatoes, grow my own, and you can never have too much garlic, so sounds like a perfect recipe for me.

  6. Alenka says

    I have made this soup several times, but recently I started serving it with brown rice, to make it a more robust meal to take to work as leftovers! It’s great any way; I love the garlicky heat. So good.

  7. Krista says

    Okay, WOW! This is phenomenal. I used fresh tomatoes from my garden by waiting to add the white beans until closer to the end. That way I was able to cook down the tomatoes and mostly purée them. The result is SO delicious and was very easy to make! Topped with fresh basil from the garden too which was lovely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Krista! Those modifications sound so lovely too. Thank you for sharing! xo

  8. Cori Wheaton says

    Woooow! So hearty and delicious!! I made this with your Dinner Rolls and YUMMM. Definitely going to be a staple going forward!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wish we were having dinner at your house, Cori! Thank you for the lovely review! xoxo

  9. Ana says

    Y’all…. I’m OBSESSED!

    I made this soup because my fiancé recently became vegetarian and I was trying to find a tomato soup that had some more protein and I stumbled upon this. Well, let me tell you that I’ve already made it three times this month. My neighbor’s mom passed away and I brought him a batch of this and he said he’s not a soup guy but he’s been loving the soup and had it twice in one week already.

    There’s definitely a kick to it, so if you don’t like spice I would add the red pepper flakes with caution or not at all. I actually think the kick it has is great!

    Pair it with a grilled cheese cut into “sticks” for dipping and you have GOLD!

    10/10 would recommend! It’s just so yummy AND easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad this soup is being enjoyed by so many. Thanks so much for the great review, Ana!

  10. Ivy says

    WOW, amazing, delicious, I love it! It’s so full of flavour, easy to make, and easy to adjust for your taste. I’m used to eating tinned soup and this is SO much better. Completely different taste but better. I added herby croutons at the end. YUM.

  11. Sonya says

    I’d recommend using at most 1/2 teaspoon of red pepper flakes the first time people make this. Our family does like spicy food — but my husband responded with some disappointment: “Why is my tomato soup spicy??” As a child, Campbell’s tomato soup with a grilled cheese sandwich was a common lunch — and he was expecting that kind of “comfort food”, not a spicy kick. Adding LOTS of coconut milk did fix the soup for him, and our family enjoyed the meal. This soup has a nice substantial quality.

  12. Maggie says

    This was very good. Easy to make! Perfect for winter. We had leftovers for lunch and it tasted even better! This recipe is a keeper!

  13. Melanie S says

    So freaking tasty! I’ve always loved a good tomato soup, but this is the tastiest recipe!

    Swapped out crushed tomatoes for fire roasted crushed tomatoes which knocked it put of the park. I really enjoyed the addition of the cannellini beans to make this a heartier meal.

    I tasted before adding the coconut milk and almost didn’t add because it was already so good, but did and it was equally delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, you could sub with water, broth, or any other milk of choice. Milk is ideal to help it feel creamy and rich, we think cashew cream would be the best substitution texture-wise!

  14. Nicole says

    Loved this – easy, relatively quick and flavorful. I used roughly a can of chickpeas as I had some to use up, and still found the soup quite thick despite being short on the called-for amount of beans. I also used an immersion blender to puree the soup, and used fire-roasted diced tomatoes which were lovely here.

  15. Meri Schroeder says

    Delicious! I only had diced tomatoes on hand, so I ended up pureeing some of the soup, instead of mashing. Great flavor, and easy to make.

  16. Brenna says

    I added half an onion and two celery stalks because I anticipated (excitement) prior to reading through entire recipe …( I do that). I LOVE garlic ! This was quick and so good!!!
    YOU continue to BE…and have ALWAYS been…AMAZING!!!!

    THANK YOU for all you do! Chef’s kiss!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Brenna. Thank you so much for your kind words and support! xo

  17. Katie says

    My partner and I have been under the weather and I made this super simple soup last night! Not only was it hearty and delicious, but really was so simple to make! We woke up this morning feeling so much better! Perhaps this is a magic healing soup haha! Definitely try this recipe it’s delicious and the minimalist baker has never let me down!!

  18. Emily says

    This is an incredible soup. Anytime I’m feeling a little sickness coming on, or need something flavorful and comforting, this is my new go-to! The garlic really pops and the beans make the whole soup so rich and filling. It freezes well and pairs with anything! I even used the small amount we had left on some noodles the next day – delicious!

  19. Dani says

    Your recipes never disappoint! This was really good! I added 1/2 can full fat coconut milk to make it extra creamy. Next time I’d add 2 more drained cans of beans smashed to make it a little thicker. Great recipe!

  20. Janice Kay Short says

    WOW, who knew tomato soup could taste this good with so little effort! So here I am having a very low energy day, having a quart jar of cooked Marcella beans from Rancho Gordo with their broth, in the fridge for three days now, trying to talk myself into making the soup I planned to use them in which would involve lots of chopping, and this gorgeous easy recipe appears in my inbox! Eureka! You inspired me to get off my butt and into the kitchen. Made it exactly as written (I trust you from past experiences) and it was awesome delicious. Going to make another batch for the freezer so I can have it whenever I want. THANK YOU!!!

  21. Kate says

    Definitely can be made in 30 mins. I used homegrown frozen tomatoes, upped the spice, omitted the coconut milk and garnished with fresh herbs. Super tasty and a win all around, certainly as trying to loose the Covid chub! Merci.

  22. Kate says

    This is AMAZING!!! Absolutely love it and will definitely make again. While cooking I was doubtful about the texture of the smashed garlic and beans … I assumed I would want to use an immersion blender. However, I gave it a try and really enjoyed it in the soup! So comforting and flavorful, and of course was stellar with a grilled cheese :)

  23. Lisa says

    This was lick the bowl clean yummy! I made one change and that was to swap the coconut milk for homemade cashew cream to keep it low in saturated fat. And it turned out fabulous! I also added a bit more salt & maple syrup. This was served with homemade garlic & oregano focaccia. This was a really easy and so good recipe!

  24. Christin says

    WOW! Just made this for dinner tonight & it was super delicious + extremely easy to make! I made it exactly as written & garnished with extra coconut milk, a dash of red pepper flakes, & a little nutritional yeast. So good! Will be making again. Thank you for another phenomenal dinner! Xoxo.

  25. Emily C. says

    This soup is AMAZING!!! I love how simply and quickly it came together. So rich, so satisfying, so much garlic magic! I added more coconut milk and less maple syrup and it was so perfectly rich! Not too sweet. Love love love.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Emily! Thank you for the lovely review and for sharing your modifications! xo

  26. Roberta says

    Made it twice in two weeks – what does that tell ya’. I added a bit more maple syrup and used an immersion blender. Omg, this soup is gosh-darn, garlicky good!
    Added bonus – it’s easy and budget-friendly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you’re enjoying it, Roberta. Thank you for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a hit with the whole family. Thank you for sharing, Mia! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronika, the soup isn’t too spicy but you may want to leave out the red pepper flakes, yes.

  27. The Vegan Goddess says

    This is probably the best tomato soup that I’ve ever had — rich, hearty, flavorful, healthy and satisfying. The beans take it to a new level.

    It’s quick and easy to make and rewarding.

    I didn’t put in an entire can of coconut milk because it’s too rich since I only had full-fat but a little went a long way. It added a tempting cheesy aroma to the soup.

  28. Samantha says

    This soup dish served us very well! Supper for the two of us, plus two days worth of leftover lunch servings for me. Very easy to prepare and cook and as the soup sits the flavors develop more and more. Just as the MB team describes it … rich in texture and flavor, hearty and a must make weeknight meal.

  29. Mire says

    I made this for dinner 2 nights ago and it was a hit! I used full fat coconut milk because that is what I had on hand and it came out great! I also added a bit of italian seasoning as a garnish.

    This is a low-effort but high-reward recipe. The prep is minimal, just opening cans and simmering the soup, and the results are delicious!! This soup is a PERFECT weeknight meal: little prep, no dishes to clean and SUPER flavorful!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Mire! Thank you for the lovely review! xo

  30. Linda says

    OMG! I made this last week and could have eaten the whole thing myself. I love the roasted garlicky flavor. I used a bit of sugar and condense milk because I didn’t have the maple syrup or coconut milk on hand.

    I’m making it again right now, but I am going to use it as a pasta sauce with rigatoni and white beans. Thanks for this great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Linda! Love your creative swaps and idea to have it with pasta =) Thank you for sharing! xo

  31. Ellie says

    Made this tonight, it was delicious!! Thank you so much! We made double which worked well, although I misread the maple syrup as tablespoons rather than teaspoons – I added three tablespoons and stirred before noting my mistake. It was a relief that it still tasted great! I had some lemon at the ready to try to calm the sweetness down but didn’t need it. We could only find fire-roasted crushed tomatoes and perhaps that helped. We paired it with an artichoke and spinach grilled cheese sandwich and it was a perfect comfort dinner!

  32. Gemma says

    This looks absolutely amazing! Going to give it a try at the weekend, this may be a stupid question but if I swapped the canned tomatoes for fresh tomatoes would it be the same weight? Thanks 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gemma, we haven’t tested it with fresh tomatoes, so we aren’t sure on a precise amount. For fresh tomatoes, we would recommend slicing a small “X” at the bottom of each tomato, blanching them in boiling water for 1 minute, then peeling. Then you should be able to use them in place of the canned tomatoes. The flavor will vary based on the tomatoes you’re starting with, so keep in mind you can add more tomato paste for greater depth of flavor. Hope that helps! Let us know how it goes!

  33. Sigrid says

    This looks delicious! Any other suggestions to use in place of the coconut milk and cashew cream? I’m allergic to both 😩

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sigrid, perhaps almond or rice milk? It won’t be quite as rich and creamy, but should still be tasty =)

  34. Deborah Weisblatt says

    Delicious and easy! I had two servings and hubby ate the rest…and he’s not a vegetarian/vegan!!! Thanks for this yummy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it, Deborah. Thank you for sharing! xo

    • Nadia Wallace says

      Enjoyed this recipe, tho I added the juice of one lemon to lift it a little. Then it balanced well. Also add ground black pepper before serving.

  35. Amy says

    I didn’t have the time or energy to make dinner and then I remembered that I had saved this recipe. Wow, this is a keeper! Only deviation from the recipe was that I used diced tomatoes instead of crushed because that’s all I had, and it was fine. I blitzed the whole mixture just a few short spurts with an immersion blender and it was the perfect texture… not too smooth, not too chunky… just right. So delicious! Added bonus is that there’s no chopping at all! I hate chopping, especially garlic! This’ll be a recipe in heavy rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Amy! Thank you for sharing your experience! xo

  36. RunningPath says

    Saw this in my inbox today and made it for dinner tonight!! Almost exactly as written, but I used my immersion blender so the kids would eat it :) I did end up adding more broth as I blended it to get it to my preferred consistency.

    So okay. This is my favorite tomato soup I have EVER made. (And I’ve made a lot.) It is super easy to make and incredibly delicious. It’s perfect without any additional herbs or spices, too, just as is. We can’t stop eating it even though we are full. This is now my go to tomato soup forever.

  37. Rebafay says

    Delicious! I used tomato bouillon instead of veg broth and added the whole can of coconut milk to the pot, otherwise made as written. I may have been too generous with the crushed red pepper, so next time I’ll back off on that but otherwise this is perfect!

  38. Lindi says

    Delicious, simple, quick. A definite keeper recipe. I used chopped instead of crushed tomatoes, cashew cream and just the canned beans I had on hand & it was still super tasty & filling

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindi. Thank you for the lovely review and for sharing your modifications! xo

  39. Nathalie says

    Absolutely fabulous and so easy to prepare! I’m an exhausted teacher just trying to make it through the last five weeks of school. This was the perfect dish to make without having to expend much energy in the process.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad the recipe is helpful, Nathalie! Thank you for all that you do! xoxo

  40. Li says

    I can’t wait to make this but I do have a question first! Could I blend the soup at the end for a creamy rather than chunky texture? Would that ruin the recipe? Thank you!

  41. Joanne says

    I made this tonight and doubled the recipe so we have leftovers for lunch this week. It was so good!!! We’ll be making this again! Thanks for posting! : )

  42. Beverly says

    This soup was easy to make and so delicious. I froze 2servings and will definitely make it again. Thanks

  43. Diane says

    Made this garlicky tomato soup today and just love everything about it! The recipe was easy and had most of the ingredients before shopping. Thanks for all the tips! This will be a regular meal in our house! YUM!

  44. Keri says

    Omfg. This soup is spectacular.
    I misread “crushed tomoatoes” for “chopped” but it turned out great. Less rich, I would assume.
    Immersion blended half, instead of mashing…and, sadly, had to omit the coconut milk so the teen would eat it.
    Wondering how a dollop of sour cream would decorate both soup and taste buds.
    Thank you so much for this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Keri. So glad you enjoyed this soup!

  45. Sherry says

    We loved this. I used chicken stock but other than that, made as per the recipe. Great flavor and very filling. It will go into the rotation!

    • Linda says

      I don’t think I will like coconut milk. Sounds like it will be too sweet and add a coconut flavor instead of milky creaminess. Can I just add sour cream or is there something special the coconut y adds?

      I know sometimes I read recipe ingredients and think that they won’t taste good together but when I try it it’s delicious. So I was just wondering why you’re suggesting coconut milk is it for vegans or is there something special that the coconut milk will add to the flavor?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Linda, if not dairy-free, you could use heavy cream. We used coconut milk for a rich, dairy-free soup.

      • Brenna says

        One does not even taste the coconut milk. There is not much coconut milk in this recipe compared to other ingredients.

  46. Curt says

    Yup, the taste-to-effort ratio here is amazing.

    I made it w/ chickpeas, b/c that’s all I had, and used only one can, partly b/c I’d eaten hummus for lunch and was afraid of eating too many chickpeas w/in 24 hrs, if ya know what i mean. ;-)

    next time i think i’ll make it with fire-roasted tomatoes.

    Anyone who likes this idea of mashing up beans to make a thicker, creamier soup really needs to try the romesco soup recipe on this site.

    Thanks for the easy goodness once again!

  47. Jess says

    Just made this soup for a vegan Earth day dinner and it is delicious! Love the garlic and chili flavour that comes through. I didn’t have white beans so I used chickpeas and pureed the whole soup. It worked quite well but I can see white beans being even creamier! Thanks for the recipe. Will be making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jess! Thank you for the lovely review and for sharing your modifications! xo

    • Nadia says

      Can this be made in a slow cooker? We’re having a soup off at work and a slow cooker is the most practical. Or perhaps make ahead and reheat in the slow cooker? Any tips would be appreciated!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Nadia! We haven’t tried this in a slow cooker so we aren’t sure if it would work. We think making ahead and serving in a slow cooker would be best! Hope this helps!

  48. Shirley says

    This sounds fabulous! To avoid a trip to the store, can I sub a can of evaporated milk ?
    Thanks in advance 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirley, we think that would be fine, but haven’t tried it ourselves. Let us know if you give it a try!

    • Ringy says

      Made this today and it is delicious and very easy to make. You would think the amount of garlic is overkill but it works :) Just make sure you don’t burn the garlic in the oil, I did and had to start over. I also added no salt and just used water instead of the vegetable stock.

  49. Sara says

    This was so good and so filling!! Loved the flavors in it! I did have to sub kidney beans for white beans but will make again . Thanks so much!!

  50. Bob Grace says

    The vegan muffin recipe that you suggested to use unbleached
    muffin cups or paper I cannot find in St Catharines. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bob, you can use any muffin liners available or grease the pan and sprinkle with (GF) flour. Hope that helps!

    • Kyla says

      This was delicious! I didn’t have white beans (seems to be a trend for those of us commenting), so used 2 cups of dried red lentils (rinsed) and increased the veggie stock to 4 cups total, then blended at the end. Really creamy and filling, and so quick. Extra delicious topped with MB’s vegan parmesan.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sita, it won’t be quite as rich and creamy, but would probably work okay. Let us know if you try it!

    • Emily says

      Not sure if this would be an issue, but soy milk tends to curdle when mixed with acid. The acidity of the tomatoes but give a bit of a weird texture. What about almond or rice milk?

  51. Nina says

    Hi, thanks for the fabulous recipe👏👏👏 I have to avoid coconut. Could I replace with oat cream? Or do you have any other ideas? I wondered if I were to add a few cashews when cooking the soup and then blend the nuts with a ladle or two of soup, if it would work? Thanks. Stay safe….