Homemade Tomato Soup
- 2 Tbsp Extra Virgin Olive Oil
- 1 Medium Yellow Onion, chopped
- ½ Tsp Sea Salt
- 2 Tbsp Tomato Paste
- 1 Large Can (28 oz) Whole Tomatoes, with liquid
- 2 Cups Vegetable Stock
- ½ Cup Cannellini Beans, rinsed and drained
- 2 Tbsp Unsalted Butter
- 1 Tbsp Brown Sugar
- Fresh Ground Black Pepper, to taste
Heat Oil and Onions To a large soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes.
Add Tomato Paste Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add Tomatoes and Vegetable Stock Add the tomatoes and vegetable stock and stir to combine. Increase the heat to medium-high and bring the mixture to a simmer. Cook for 25 minutes, reducing the heat as necessary to maintain a gentle simmer and stirring occasionally.
Transfer to a Blender Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
The white beans in this soup a rich, creamy texture. Beans are a great source of fiber and protein, both important to helping you feel your best.
RA Cooking Tips
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