Rating: 4 stars
1 Ratings
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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. 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Victor Protasio; Styling: Paige Hicks

Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups soup and 1/4 cup bean mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; fat 9.3g; saturated fat 1.3g; mono fat 6g; poly fat 1.1g; protein 8g; carbohydrates 28g; fiber 7g; cholesterol 0mg; iron 2mg; sodium 528mg; calcium 72mg; added sugar 1; sugars 9.
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