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.
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
Est. added sugars 1
How to Make It
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.
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.
Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.
I thought this soup was very good and certainly very simple. I did substitute one 14.5 ounce can of fire roasted diced tomatoes and on 28 ounce can of diced tomatoes for the fresh chopped tomatoes. If I make it again I would probably flavor the oil with the garlic slices and then remove them after sauteing. Mixing the slices in with the beans is a lot of garlic, although I did not mind it.
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