Creamy tomato-basil soup
1½ cup(s), chopped
Fat free reduced sodium vegetable broth
Canned diced tomatoes
29 oz, undrained (2 [14.5-oz] cans)
Canned great northern beans
1½ cup(s), rinsed and drained (1 [15-oz] can)
½ cup(s), chopped, plus more for garnish, or 2 tsp dried basil
½ tsp, coarsely ground
- 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.
- 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.
- Serving size: about 1⅓ cups