Silky Tomato Soup with White Beans and Garlic Oil

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Silky Tomato Soup with White Beans and Garlic Oil Recipe

Photo: Victor Protasio; Styling: Paige Hicks

Creamy, silky tomato soup is the ultimate comfort food. We've elevated the traditional soup with the addition of white cannellini beans and toasty garlic oil. You won't miss any of the cream or calories from this dairy-free tomato soup as the texture is still silky from blending the tomato base. Serve alongside our revamped Grilled Cheese Skillet "Panini" for a meal kids and adults will all approve of. With the addition of the white beans, each serving provides 8 grams of protein making this vegetarian meal foolproof. 

Serves 6 (serving size: about 1 1/2 cups soup and 1/4 cup bean mixture)


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3 1/2 tablespoons olive oil, divided
8 large garlic cloves, sliced
1/2 teaspoon crushed red pepper
1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
1 cup chopped sweet onion
1/2 cup chopped carrot
2 thyme sprigs
1 tablespoon unsalted tomato paste
1 cup unsalted vegetable stock
1 1/4 teaspoons kosher salt
3 pounds ripe tomatoes, chopped
2 ounces whole-wheat bread, torn


Total: 20 Minutes

1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.

2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.

3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.

Created date

July 2016

Nutritional Information

Calories 214
Fat 9.3 g
Satfat 1.3 g
Monofat 6 g
Polyfat 1.1 g
Protein 8 g
Carbohydrate 28 g
Fiber 7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 528 mg
Calcium 72 mg
Est. Added Sugars 1
Sugars 9