Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Spicy Tomato Soup to Warm You Up On a Cold Day

on 2012 February 11

There are a couple of things I love about this soup.  First, its creaminess comes from the cannellini beans that get pureed in it, so it’s lower in fat and higher in protein than other creamy soups.  Second, it’s vegan (unless you want to add sour cream).  And third, it uses foods that I keep on hand, so I don’t need to go out and by any special ingredients for it.

Tyson and I love to make a meal of it with grilled colby jack cheese sandwiches with rosemary and garlic.  So yummy!


2 tablespoons butter
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can (or two 15-ounce cans) tomatoes (crushed, diced, whatever)
3 cups vegetable broth
1 bay leaf
1 teaspoon rosemary
1/4 – 1/2 teaspoon red pepper flakes*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Sour cream to stir in, if desired


In a large pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.  Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes.  Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Remove and discard the bay leaf, then puree the soup using an immersion blender.  Season with salt and pepper.

*Tyson likes the full 1/2 teaspoon of red pepper flakes, but I prefer 1/4 teaspoon, because I’m a wimp. 🙂

Adapted from Hearty Tomato Soup with Lemon and Rosemary by Giada De Laurentiis.


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