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Photo of 'Creamy' tomato & basil soup by WW

'Creamy' tomato & basil soup

2
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This soup serves up restaurant-quality looks and taste, but its velvety texture comes from tinned white beans and sautéed onions. Fresh basil tops off the fanciness.

Ingredients

Onion

1 medium, chopped

Vegetable stock cube

1 cube(s), 500ml

Tinned Tomatoes

2 can(s), large

Cannellini Beans, cooked

1 can(s), large, drained

Basil, fresh

20 g, chopped, plus extra for garnish

Olive Oil

1 tablespoon(s)

Instructions

  1. In a medium saucepan, heat 1 tablespoon of olive oil over a medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until almost tender.
  2. Add the stock, tomatoes and beans and season with salt and pepper. Increase heat to a medium-high. Bring to a boil and cook for 5 minutes, stir in the basil.
  3. Using a hand blender purée the soup, until smooth. Season to taste, then divide the soup among 4 bowls. Garnish with the extra basil.

Notes

Stash veggie trimmings (from carrots, celery or herbs) in the freezer to make your own veggie stock anytime. Toss the frozen scraps into a pot and cover them with water. Bring to a boil, then simmer for 30 minutes. Strain out the solids and boom homemade stock.

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