Description
A cozy and filling tomato soup enriched with white beans for extra creaminess and protein.
Ingredients
Scale
- 1 can (14 oz) tomato soup or crushed tomatoes
- 1 can (15 oz) white beans (cannellini or great northern)
- 1/2 cup milk or half and half
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt to taste
- 2 to 3 cups bread cubes for croutons (optional)
- Parmesan cheese for topping (optional)
Instructions
- Warm your tomato base first by gently simmering it.
- Add drained and rinsed white beans once the tomatoes are hot, simmer for 3 to 5 minutes.
- Blend the mixture until smooth, using an immersion blender or a regular blender.
- Add the creamy part at the end, such as milk or Greek yogurt, after blending.
- Toss bread cubes with olive oil, Italian seasoning, and garlic powder for croutons, and bake at 375°F for 10 to 15 minutes.
Notes
For a dairy-free version, use unsweetened oat milk or a dairy-free creamer. Store in the fridge for up to 4 days or freeze in portions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg