Creamy Tomato Soup with White Beans
Serves a crowd: about 12 cups.
- Cook Time: 20 mins
- Total Time: 20 mins
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 2 28-ounce cans tomatoes (try to find BPA-free)
- 1 15-ounce can white beans (any kind), drained and rinsed
- 1 28-ounce container chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3–4 tablespoons basil (fresh or frozen) OR 1 tablespoon dried
- Toppings: grated cheddar cheese, oyster crackers, drizzle of half & half
Instructions
- In a large pot on low heat, add the oil and onion. Cook for about 7-9 minutes, stirring often, until the onion is soft. Add garlic and cook for another minute, stirring again.
- Combine tomatoes, white beans, chicken stock, salt and pepper and bring to a boil. Lower to a simmer and allow to cook for about 10 minutes. In the last couple of minutes of cooking time, add the basil.
- Using a food processor, blender or immersion blender, blend the soup until it’s smooth.
- Serve in cups or bowls along with DIY toppings and crusty bread.