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Creamy Tomato and White Bean Soup

European · 25 min · Easy · 4 servings

Creamy Tomato and White Bean Soup

Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.

~310 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Soften the aromatics

    ⏱ 6 min

    Warm the oil in a pot and cook the chopped onion and sliced garlic over medium heat for 6 minutes until soft and translucent but not browned — browning makes the finished soup taste sharp rather than sweet.

  2. 2

    Simmer

    ⏱ 12 min

    Add the tomatoes, drained beans, the stock and the salt. Simmer for 12 minutes, uncovered.

  3. 3

    Blend

    ⏱ 1 min 30 sec

    Blend until completely smooth — the beans are what make it creamy, so keep going until there is no grain left. Return to the pot to warm through if it has cooled.

  4. 4

    Serve

    The soup is now a completely smooth, creamy puree with no whole beans or pieces of tomato left in it. Taste for salt, tear in most of the basil, and serve with the rest scattered over.

Notes

Blending the beans instead of adding cream is the whole trick, and it only works if you blend for long enough. An immersion blender in the pot is easiest. Thin with a splash more stock if it thickens on standing.

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