Creamy Tomato-Basil Soup
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Pantry ingredients combine for a comforting tomato soup that’s rich and creamy. The soup gets that creaminess from canned white beans and sautéed onions, which—when pureed—lend velvety, silky texture. If you have fresh basil in your fridge or in a windowsill pot, it offers prime herb flavor. If not, dried basil works, too, and adds a little earthiness. You can use either a traditional blender or immersion blender to puree; the former yields a smoother texture and the latter a more rustic vibe.
Ingredients
Olive oil
2 tbsp(s)
Onion
1.5 cup(s)
Fat free reduced sodium vegetable broth
1 cup(s)
Canned diced tomatoes
29 oz
Canned great northern beans
1.5 cup(s)
Kosher salt
0.5 tsp(s)
Fresh basil
0.5 cup(s)
Black pepper
0.5 tsp(s)
Instructions
1
In a medium saucepan over medium heat, warm oil. Add onion and cook, stirring occasionally, until almost tender, about 8 minutes. Add broth, tomatoes, beans, and salt. Increase heat to medium-high and bring to a boil; cook 5 minutes. Stir in basil.
2
Pour mixture into a blender and puree until smooth; alternately, puree with an immersion blender. Taste and adjust seasonings if necessary. Divide soup evenly among 4 bowls; garnish with basil and pepper.
3
Serving size: about 1⅓ cups
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