Creamy Dairy Free Tomato Soup

2 tbsp. olive oil

1 yellow onion, chopped

1/2 tsp. salt

2 tbsp. tomato paste

1 large can of whole tomatoes with their liquid

2 cups vegetable broth

1/2 cup cannelloni or northern beans, rinsed and drained

2 tbsp. honey

5-10 basil leaves

In a soup pot heat the olive oil over medium heat and add in the chopped onions. Stir occasionally and cook until the onions are tender. Add the salt and tomato paste stirring constantly for about 30 seconds.

Add in the tomatoes and vegetable broth. Bring to a simmer and cook for 30 minutes.

Remove from the heat and allow the mixture to cool for 10 minutes. Transfer the mixture to a high powered blender. Add the beans, honey, and basil. Blend the soup until smooth and pour back into the pot (you may want to add more salt or honey depending on the acidity)

For the whole grain croutons:

Cut your favourite multigrain bread into cubes. Toss in 1-2 tbsp. olive oil and add 1 tsp or your favourite spices (I used oregano, garlic powder, and onion powder). Preheat the oven to 325F. Let the bread bake until it is crispy (10-15 minutes)