Name: Creamy Tomato and White Bean Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: For the soup: -; 2 tablespoons olive oil -; 1 large onion, chopped -; 2 medium cloves garlic, thinly sliced -; 3 pounds ripe plum (Roma) tomatoes, cut into 1-inch pieces (or 2 (28-ounce) cans whole tomatoes and their juices, crushed in a bowl) -; 1 15-ounce can cannellini beans, drained and rinsed, or homemade -; 1 sprig fresh rosemary -; 1 1/2 cups water, plus more as needed -; 1/2 cup freshly grated Parmesan -; 1 teaspoon kosher salt, plus more to taste -; 1/8 teaspoon freshly ground black pepper, plus more to taste -; For the garnish: -; 12 cherry tomatoes, sliced or quartered -; 1 tablespoon olive oil -; 1 teaspoon red wine vinegar -; Kosher salt and freshly ground black pepper, to taste -; 12 basil leaves, thinly sliced -; Special Equipment: -; Blender or immersion blender -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Tomato and White Bean Soup

1. For the soup: -

2. 2 tablespoons olive oil -

3. 1 large onion, chopped -

4. 2 medium cloves garlic, thinly sliced -

5. 3 pounds ripe plum (Roma) tomatoes, cut into 1-inch pieces (or 2 (28-ounce) cans whole tomatoes and their juices, crushed in a bowl) -

6. 1 15-ounce can cannellini beans, drained and rinsed, or homemade -

7. 1 sprig fresh rosemary -

8. 1 1/2 cups water, plus more as needed -

9. 1/2 cup freshly grated Parmesan -

10. 1 teaspoon kosher salt, plus more to taste -

11. 1/8 teaspoon freshly ground black pepper, plus more to taste -

12. For the garnish: -

13. 12 cherry tomatoes, sliced or quartered -

14. 1 tablespoon olive oil -

15. 1 teaspoon red wine vinegar -

16. Kosher salt and freshly ground black pepper, to taste -

17. 12 basil leaves, thinly sliced -

18. Special Equipment: -

19. Blender or immersion blender -

How to cook deliciously - Creamy Tomato and White Bean Soup

1. Stage

Cook the onion and garlic: Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.

2. Stage

Add the tomatoes and beans: Add the fresh or canned tomatoes, rosemary, beans, 1 1/2 cups of water, salt, and pepper to the pot. Bring to a simmer and cook, uncovered, for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.

3. Stage

Puree the soup: In 2- to 3-cup batches, puree the soup in a blender until smooth, or use an immersion blender. (Warning! The soup is hot! To puree hot liquid in a blender, only fill it 1/3 full. Cover the lid with a folded dishtowel and hold it down with your hand. Start on low speed, and increase the speed gradually.) Transfer the soup to a pot and stir in enough additional water to bring the soup to your desired consistency (up to 2 1/2 cups of water). Taste and add salt and pepper, if you like. Reheat over low heat until hot.

4. Stage

Make the garnish: In a bowl, stir together the tomatoes, oil, vinegar, salt, and pepper. Just before serving, stir in the basil.

5. Stage

Serve the soup: Ladle the soup into bowls, and top each bowl with the fresh tomato garnish.