Classic Tomato Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
½
teaspoon
fine sea salt
-
2
tablespoons
tomato paste
-
1
large can (28 ounces)
whole tomatoes, with their liquid
-
2
cups
vegetable broth
-
½
cup
cooked Great Northern beans or cannellini beans, rinsed and drained
-
2
tablespoons
unsalted butter, cut into a few pieces
-
1
teaspoon
coconut sugar or brown sugar, to taste
-
to taste
freshly ground black pepper
Optional addition
-
10 to 15
leaves
fresh basil leaves, to taste
Instructions
- 1. Heat olive oil in a Dutch oven or soup pot and cook chopped onion with salt until tender.
- 2. Stir in tomato paste and cook until fragrant.
- 3. Add whole canned tomatoes and vegetable broth, then simmer for 30 minutes.
- 4. Let the mixture cool slightly, then blend it with beans, butter, sugar, and pepper until smooth.
- 5. Adjust seasoning as needed, adding basil if desired, and blend again before serving.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
800mg
Cholesterol
20mg
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