Tomato Soup

Ingredients

  • 2 Tbsp EVOO

  • 1 medium yellow onion, chopped

  • 1/2 tsp fine sea salt

  • 2 Tbsp tomato paste

  • 28 oz can whole tomatoes

  • 2 cups vegetable broth

  • 1/2 cup cooked Great Northern or cannellini beans, rinsed and drained

  • 2 Tbsp unsalted butter, cut into several pieces

  • 1 tsp brown sugar

  • black pepper

  • 10-15 fresh basil leaves (optional)

Make

  1. Heat oil in dutch oven or large pot over medium heat. Saute onion with salt until tender (~7-10 min). Add tomato paste and cook until fragrant (~30 seconds)
  2. Add tomatoes, their juices, and broth. Adjust heat as needed to simmer for 30 min, stirring occasionally
  3. Remove from heat and let cool for several minutes. Then add beans, butter, and sugar and blend until smooth
  4. Adjust sugar, pepper, and salt to taste
  5. If adding basil, blend briefly until basil leaves are distributed in small pieces

TIME | 0.75 hours

YIELD | 4 servings

TAGS | Soups-stews

PAIR | Classic Grilled Cheese , Pesto Grilled Cheese

NOTES |

  • Basil is king