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), drained and rinsed (1 [15-oz] can)
½ tsp, plus more to taste
½ tsp, plus more for garnish
½ cup(s), chopped, plus more for garnish
- In a medium saucepan, heat the oil over medium. Add the onion; cook, stirring occasionally, until almost tender, about 8 minutes. Add the stock, tomatoes with juices, beans, salt, and black pepper. Increase heat to medium-high. Bring to a boil and cook for 5 minutes. Stir in the basil.
- Transfer the soup to a blender and purée until smooth. (Or, using an immersion blender, purée the soup in the pot.) Season to taste with salt and black pepper. Divide the soup among 4 bowls. Garnish with more basil and black pepper.
- Serving size: about 1⅓ cups