Creamy Tomato Basil Soup

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Creamy Tomato Basil Soup

This soup has a nutrient-dense secret. The creamy-dreamy texture comes not from the typical cream or coconut cream, but from blended-up white beans. Beans are pretty much fiber containing superstars and fiber is a nutrition powerhouse. It also happens to make this soup dairy-free, although I still like to pair it with a classic grilled cheese sandwich for childhood nostalgia.

Makes: 4 servings

Prep time: 5 mins

Total time: 30 mins

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, roughly chopped
• 2-3 cloves of garlic, smashed and peeled
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 (28-ounce) can diced tomatoes with juices
• 2 cups chicken or vegetable broth
• 1 (15.5-ounce) can white beans (like navy, cannellini, or great northern), drained and rinsed
• ¼ cup lightly packed fresh basil leaves
• 1 tablespoon red wine vinegar
• ½ teaspoon maple syrup

Directions:

1. Heat oil in a 4-quart saucepan over medium heat; add onions, garlic, salt, pepper, and crushed red pepper flakes. Cook 3-5 minutes until onions have softened.
2. Add tomatoes, broth, beans, and basil. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes to blend flavors.
3. Use an immersion blender to carefully blend the soup until smooth and creamy. Stir in red wine vinegar and maple syrup. Adjust seasoning to taste.

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