Tuesday, October 22, 2013

Hearty Tomato Soup

Tomato soup is one of my favorite soups. 

Seriously, when ever I am sick I'd pull out tomato soup over chicken noodle any day. This one is thick and creamy thanks the cannellini beans; A wonderful trick to fill your soup with more protein and fiber than fat and extra calories with heavy cream.

I hope you enjoy this rendition. Happy Fall!

4 cans diced tomatoes
2 cans of cannellini beans (white kidney beans)
2 cups veggie stock
1 tsp thyme
1/2 tsp rosemary
1 tsp pepper
1 tsp salt
1/2 tsp garlic powder
1/2 large onion, chopped
3 garlic cloves, minced

Saute onion in olive oil until transparent, add garlic.
Add tomatoes, beans, and spices and bring to a boil.
Reduce to a simmer and let sit for 15-20 min.
Take an immersion blender and blend until smooth.
Serve warm and croutons if desired.


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