Cheesy Bean Tomato Soup

Oh it’s soup time of year! To me, there is nothing more nurturing than a warm bowl of homemade soup on a cool Fall day.

I made this soup this morning as I wanted to create a bean soup for the protein and fiber, yet give it a cheesy tomato zing. While according to Ben, it could use a little extra seasoning, the basic soup is pretty good. In fact, it reminds me of my elementary school days when I would run home for lunch and enjoy a bowl of tomato soup while watching the Flintstones.

You could make this first thing, and let it stay warm in a slow cooker allowing the flavours to develop, plus have the benefit of coming home to a mostly made meal. You may need to thin it out though as it’s a rather thick soup.

Sue’s Cheezy Bean Tomato Soup

1 tablespoon coconut oil
1 medium onion, chopped (approx 1 cup)
2 cloves garlic, minced
3 cups vegetable stock (I used Harvest Sun organic bouillon powder)
3 14 oz cans of cannellini beans (I used Eden organic)
1 28 can crushed tomatoes (I used Harvest Sun)
4 tablespoons sun dried tomatoes
1/4 cup nutritional yeast *this is what gives it a cheesy taste)
1 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon sea salt

Sauté onion until translucent. Add garlic, being careful not to brown. Add remaining ingredients (except nutritional yeast) and bring to boil. Allow to simmer for half an hour or so, and then add nutritional yeast. Using an immersion blender (or regular blender), blend until smooth. Enjoy right away, or transfer to slow cooker set on low. Thin with additional broth or water, and season as needed.