'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.
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