Creamy Tomato Soup with White Beans
Creamy Tomato Soup with White Beans and grilled cheese sandwiches for dunking, is a warm comforting pot of that classic childhood favorite! The addition of white beans make it a protein rich, well-rounded hearty vegetarian meal. This is homemade scratch soup, loaded with healthy ingredients and pantry staples, and ready in just 30 minutes!
Servings: 6
Calories: 181kcal
Equipment
- blender or immersion blender
Ingredients
- 1 Tablespoon olive oil
- 1 small onion chopped (about ¾ cup)
- 2 ribs celery chopped (about 1 cup)
- 2 carrots chopped (about 1 cup)
- 1 teaspoon kosher salt
- 6 grinds fresh black pepper
- 3 cloves garlic minced
- 1 15oz can great northern beans (any white beans) drained and rinsed
- 2 28oz cans whole peeled tomatoes (Cento San Marzano Peeled Tomatoes are best!)
- 3 cups vegetable or chicken stock
- 1 cup heavy cream
- pinch sugar plus another pinch of salt to finish (optional)
- garnish with fresh chopped basil and shredded Parmesan cheese optional
Instructions
- In a large soup pot or Dutch oven over medium heat, add olive oil and saute onion, celery, and carrot, season with salt and pepper. Stir frequently, about 7 or 8 minutes.
- Add garlic and saute another minute. Then add, white beans, tomato and stock. Stir to combine.
- Turn heat up to medium high and bring to a boil. Then reduce heat to medium low, cover, and simmer 15 minutes (or longer is fine).
- Add heavy cream and puree the soup until very smooth using a hand-held immersion blender or transferring to a regular blender in batches.
- Taste and add a pinch of sugar and another pinch of salt if needed.
- Garnish with fresh chopped basil and shredded Parmesan cheese (optional). Serve with grilled cheese sandwiches.
Notes
- Be careful when pureeing hot soup! If using an immersion blender, make sure to keep it submerged so it doesn't splatter. If using a regular blender, only blend a few cups at a time, tightly secure the lid but remove the little steam trap and firmly hold a clean kitchen towel over the hole while blending.
- Blend a long time for ultra smooth soup!
- Storage and Freezer Instructions - Store this soup in airtight containers, or pint sized glass jars, in the fridge for up to 4 days. To freeze, fill glass jars or containers only ¾'s of the way full to allow for expansion, and always cool completely in the fridge first before transferring to the freezer, overnight is best! Freeze for 3 to 6 months. To use, thaw overnight in the fridge, then warm in a saucepan or the microwave.
- Start with 2.5 cups of stock for a thicker soup or 3 cups for a thinner soup. Thickness can always be adjusted at the end by adding more stock or water. If your soup is too thin, simmer over a low burner, stirring or whisking frequently to allow steam to escape, condensing and thickening the soup.
- You can substitute dried basil or dried thyme for the fresh basil, or just leave it out.
Nutrition
Calories: 181kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 894mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4296IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.3mg