Creamy Tomato Soup with White Beans.
Equipment
- soup pot
Ingredients
- 2 tbsp avocado oil or olive oil
- 2 tbsp butter
- 1 large sweet onion, finely diced
- 4 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- 1½ tsp fresh thyme leaves, chopped or ¼ tsp dried thyme leaves
- 1 (28 oz) can crushed tomatoes San Marzano tomatoes are preferable
- 4 cups chicken broth
- 2 (14.5 oz) canned cannellini beans, drained and rinsed
- 1-2 tbsp coconut sugar to balance the acidity of the tomatoes
- 1 cup fresh basil leaves, chopped optional
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- In a large soup pot, heat the oil and butter over medium heat. Add the onions and saute until barely golden and soft, around 10 minutes. Then add the garlic, red pepper flakes, thyme, salt, and pepper. Cook for 1-2 minutes more.
- Stir in the crushed tomatoes, coconut sugar, chicken broth, and beans. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes.After the 15 minutes are up, stir in the heavy cream and fresh basil. Heat for 2-3 minutes until the cream has warmed and the basil has softened. Serve hot! I love to pair this soup with a salad or a cheesy panini.
Freezer tip
- This soup can be made and frozen; omit the cream and add it upon reheating on the stove.