Creamy Tomato Soup with Lupini Beans

By Kelton Mattingly

A classic tomato soup with a twist.

This is not your mother’s tomato soup recipe. Enjoy this elevated tomato soup with a toasted baguette for the perfect bite!


Time: 60 min.

Servings: 4


  • 2 – 5.3 oz package Brami Garlic & Rosemary Lupini Beans
  • 1 cup coconut milk
  • 1 onion, diced
  • 1 can San Marzano tomatoes
  • 3 cloves garlic, minced
  • 1/2 tbsp ginger, minced
  • 1 tbsp cumin powder
  • 1/2 tsp chili powder
  • 1 tsp oregano, diced
  • 1 tbsp salt
  • Pepper to taste



  1. In a pan over medium heat, sauté onions for 5 minutes.
  2. Add the garlic, ginger, cumin, chili powder, and oregano in a medium pot until it lightly brown.
  3. Add the tomatoes and coconut cream and cook for 20 minutes.
  4. Blend the mixture using an immersion blender or standard blender.
  5. Add lupini beans and let cook for 20 minutes.
  6. Finish with salt and pepper!

Multi-Serve (5.3oz) / 8 Pouches

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