Tomato Soup
Crushed tomatoes, vegetable broth, navy beans, and seasoning simmers and blended for a creamy and delicious tomato soup
Servings: 2 people
Calories: 250kcal
Cost: $
Ingredients
- 1 28oz can crushed tomatoes
- 1 6oz can of tomato paste
- 1 15 oz can navy beans or cannellini beans
- 4 cloves of garlic sliced
- 1 medium sweet onion chopped
- 2 cups vegetable broth
- 2 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1 tbsp. sugar
- 1 tsp. salt
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. black pepper
Instructions
Preparing the Soup:
- Place a medium pot on high heat and add the extra virgin olive oil. Next, add in the garlic and sauté for 1-2 minutes on medium heat (until garlic begins to brown).
- Next, add the sliced onions and sauté for 2 minutes, mixing occasionally. Next add the tomato paste, dried oregano, dried basil, black pepper, salt, and vegetable broth. Incorporate all ingredients by stirring occasionally and cooking for 5 minutes on medium heat.
- Next, add the crushed tomatoes, and sugar. Bring to a simmer and cook for 30 minutes, mixing occasionally.
- Next, pour the soup into a blender and add in the beans and butter. Blend well to form a creamy smooth consistency.
To Serve:
- Serve as a side dish or appetizer with a grilled cheese sandwich or crunch Italian bread
Notes
Invent Your Recipe:
The comforts of tomato soup are wonderful. Paired with a grilled cheese sandwich and you have an all American hot meal. This recipe I use navy beans instead of cream to provide the creaminess for the soup. The blended beans are a great source of protein, however, if you prefer feel free to use cream instead of the beans.
I chose crushed tomatoes for this recipe because I like the texture, however, tomato sauce, tomato puree, or whole tomatoes would all work well.
Nutrition
Calories: 250kcal
