White Bean Tomato Soup
This delicious soup is a meal by itself since it contains white butter beans and a tomato cream base.
Ingredients
- 1 onion diced
- 2 cloves garlic peeled and crushed
- 1 teaspoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 4 cups cherry tomatoes
- 2 cups chicken broth
- 2 cans butter beans drained (or any white bean)
- 1/2 cup of half and half
- parsley and paprika garnish
- cubed and toasted French bread optional toppings
Instructions
- Sauté the onion and garlic in olive oil over medium heat in a large Dutch oven or soup pot.
- Add the seasonings. Toss together briefly.
- Add the cherry tomatoes and chicken broth followed by the beans. Bring to a boil, then lower the heat to a simmer.
- Cook until the tomatoes and beans are very tender, about 10 minutes. Puree with a hand blender until smooth.
- Add cream, bring back to the boil, then remove from the stove. Serve hot immediately or refrigerate or freeze for later use. Always bring to a boil before serving.
Notes
Chef’s Tips: Garnish with a piece of fresh flat leaf parsley and a sprinkle of paprika. Optional garnish is toasted cubed French bread.
Nutrition Facts: each 1 cup serving: 185 calories, 1g fat, 1g saturated fat, 0g trans fat, 1mg cholesterol, 50mg sodium, 32g carbohydrate, 9g fiber, 3g sugars, 13g protein.
Copyright Food and Health Communications, Inc. Reprinted with permission.