This is the BEST and easiest Creamy Tomato Soup! This tomato soup recipe is dairy-free and comes together in just 10 minutes. This is all thanks to jarred marinara sauce and the trusty blender.
In a blender, add the marinara sauce, cannellini beans, garlic, and olive oil. Blend until smooth and completely incorporated.
Pour the tomato bean mixture into a large saucepan or pot. Stir in the chicken broth and dried basil.
Bring the soup to a simmer over medium-high heat, stirring frequently. Once simmering, remove the soup from the heat and serve immediately.
Notes
STORE - Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days.
FREEZE - Transfer cooled soup to an airtight container. Freeze for up to 2 months.
REHEAT - This soup {like most soups} is best reheated over the stovetop. Transfer soup to a small saucepan over medium heat. Cook, stirring every so often until heated through.