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!
Ingredients:
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
Directions:
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.
Enjoy!
