Creamy Tomato and White Bean Soup
Tomato soup made creamy and filling with blended white beans instead of cream. Twenty-five minutes.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Makes
- 4 bowls
- Difficulty
- easy
A can of white beans blended into tomato soup gives it the body of a cream soup plus a good dose of protein and fiber. Nobody can tell they are in there.
Ingredients
Gear
- hand blender
- large pot
Method
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-
Soften
Heat the oil in the pot over medium and cook the onion until soft.
-
Aromatics
Stir in the garlic and basil for a minute.
-
Simmer
Add the tomatoes, beans, stock, salt, and sugar. Simmer partly covered.
-
Blend
Off the heat, blend with the hand blender until completely smooth. Stir in the butter and season with pepper.
-
Serve
Top with parmesan.
Notes
- warningKeep the blender head fully under the surface while it runs; hot soup splatters.
- pairingA grilled cheese, obviously.
- tipThe sugar takes the sharp edge off canned tomatoes. Add a little more if yours are very acidic.