Creamy Tomato and Bean Soup
Creamy Tomato and Bean Soup — a soup recipe, 13 ingredients, about 45 min.
contains dairy
Ingredients
US
Metric
- 1 tbsp olive oil or neutral cooking oil
- 1 medium yellow onion, roughly chopped
- Salt and pepper to taste
- 1 can (15 oz / 425 g) white beans, with liquid
- 5–10 cloves garlic (according to preference), peeled and cut in half
- ½ tsp dried oregano
- 2 leaves fresh sage, torn in half by hand
- 2 cans (30 oz / 850 g) crushed or diced tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 1 pinch of crushed red pepper
- 1 cup (237 ml) water
- 8 oz (225 g) cream cheese
- 10–20 leaves of fresh basil, chiffonaded or torn to strips by hand
Make it lactose-friendly
- 8 oz (225 g) cream cheese → lactose-free cream cheese
Steps
- Heat the oil in a large pot over medium heat for about 30 seconds or until it begins to shimmer.
- Add onions to the large pot of oil, and season with salt and pepper. Cook about 2 minutes until softened, stirring occasionally to prevent burning.
- Add the beans with their liquid, garlic, oregano, and sage. Simmer for 3–5 minutes.
- Add the tomatoes, tomato paste, red pepper, and water. Simmer an additional 5–10 minutes, stirring occasionally.
- Remove from heat, stir in the cream cheese. and break up any large piece with the stirring utensil.
- Let the soup cool for 1–2 minutes, then use either a blender or stick blender to purée the soup.
- Return the puréed soup to the stove at the lowest heat setting for an additional 10–15 minutes, stirring often to prevent burning.
- Just before serving, stir in fresh basil leaves, reserving a handful to garnish each bowl.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0