Creamy Tomato Bean Soup
A delightful and hearty soup that combines the rich flavors of tomatoes and beans, creating a smooth and creamy texture.
Ingredients
For the Soup
- 2 tbsp unsalted butter
- 1 onion (finely chopped) brown, yellow, or white
- 2 cloves garlic (finely chopped)
- 1 large carrot (peeled and finely chopped)
- 1.5 tsp Italian herb mix or other dried herbs (oregano, thyme, parsley, basil, or mixed)
- ¾ cup tomato paste
- ½ cup dry white wine optional
- 4 cups stock or broth (chicken or vegetable, low sodium)
- 3 cans cannellini or any white beans (420g/15oz cans, drained and rinsed)
- ½ cup parmesan (grated)
- ½ tsp salt
- ½ tsp pepper
- 120 g baby spinach (or 5-6 cups any other leafy greens or 4 cups diced vegetables)
- ¾ cup cream (heavy or thickened, optional, or more butter)
Instructions
Cooking
- Melt butter in a pot over medium-high heat. Cook garlic, onion, and carrot for 5 minutes until the carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion, allowing the herb flavor to bloom.
- Turn heat up to high and add tomato paste. Cook for 2 minutes to remove the raw flavor.
- Add white wine and cook for 3 minutes until the harsh wine smell is mostly gone.
- Add ½ cup of beans to thicken the soup, along with stock, parmesan, salt, and pepper. Stir, lower heat, cover, and simmer for 3 minutes, stirring occasionally.
- Use a stick blender to puree until smooth or transfer to a blender.
- Add the remaining beans, simmer for 3 minutes, then stir in the spinach until wilted. If desired, stir in cream. Taste and add more salt and pepper if needed.
- Serve warm with crusty bread for dunking!
Notes
This soup pairs wonderfully with crusty bread or warm rolls. It can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.