Creamy Tomato-Basil Soup
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This soup serves up restaurant-quality looks. But its velvety texture comes from canned white beans and sautéed onions. Fresh basil tops off the fanciness. Stash veggie trimmings (from carrots, tomatoes, 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.
Ingredients
Olive oil
2 Tbsp
Uncooked onion(s)
1.5 cup(s), chopped
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
Black pepper
0.5 tsp
Basil
0.5 cup(s)
Instructions
1
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.
2
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.
3
Serving size: about 1⅓ cups
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