Creamy Tomato Basil Soup
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:
Total time:
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:
- 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.
- Add tomatoes, broth, beans, and basil. Bring to a boil, reduce to a simmer, and cook for 10-15 minutes to blend flavors.
- 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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