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creamy tomato bean soup

Creamy tomato beam soup

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Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 563 kcal

Ingredients
  

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups fresh tomatoes, diced
  • 1 can cannellini beans
  • 3 cups vegetable broth
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ½ cup heavy cream or coconut milk
  • salt and black pepper, to taste

optional toppings

  • fresh basil, chopped
  • parmesan cheese, grated
  • Croutons or crusty bread, for serving

Instructions
 

  • 1. Sauté the Aromatics:
    Heat olive oil in a large pot over medium. Add the chopped onion and sauté until it is translucent, about five minutes. Add garlic to the pot and cook for another 30 seconds to make it fragrant.
  • 2. Add tomatoes and seasonings:
    Add diced tomatoes or canned tomatoes to the pot. Stir in your dry basil, thyme, oregano, and red pepper flakes if using. Let the tomatoes cook for about 5-7 minutes so that they soften and mingle with the aromatics.
  • 3. blend for desired Texture:
    Blend it right in the pot with an immersion blender if you prefer your soup smooth. If you don't mind a little texture, then blend half of the soup and leave the other half chunky.
  • 4.Add Beans and Broth:
    Add cannellini beans and vegetable broth. Stir to combine and bring gently to a simmer. Let the soup simmer for 10 minutes to infuse the flavors.
  • 5.Finishwith Cream: Turn off simmering. Gradually add heavy cream or coconut milk if using (dairy option). Serve gently without boiling; finish with seasoning for salt and pepper.
  • 6. Serve and enjoy:
    Serve the soup in warm bowls, adding any desired finishing touches: fresh basil, Parmesan, or croutons. This soup is quite hearty and best served with some crusty bread or garlic toast on the side.