- 2 tbsp Olive oilextra-virgin
- 1 Yellow onionsmedium, chopped
- ½ tsp Sea saltfine
- 2 tbsp Tomato paste
- 1 (28-oz) can Tomatoeswhole , with their juices
- 2 cups Vegetable broth
- ½ cup Cannellinior Great Northern beans, cooked, rinsed and drained
- 2 tbsp Unsalted buttercut into pieces
- 1 tsp Brown sugaror coconut sugar
- Black pepperfreshly ground, to taste
- 10-15 leaves Basilfresh , optional
Classic Tomato Soup
Serve this Classic Tomato Soup piping hot with a grilled cheese sandwich for a comforting midweek dinner! I love ordering tomato soup when out at restaurants. And I was pleasantly surprised at how delicious and rich the outcome can be when made from scratch. Try making this recipe at home because it’s not harder than opening a can of tomatoes and beans, sautéing onions, and blending it all together. I find that canned tomatoes are best for this recipe. They have just the right balance of sweetness and acidity and add extra depth of flavor to this wholesome soup. This plant-based soup is super filling, rich, and creamy, too, yet it is cream-less. That means it is lower in calories and fat and is healthier for you.
To make this lightened-up version of a classic soup, you simply sauté some onions in a large pot or Dutch oven. Then add the tomato paste followed by canned tomatoes and vegetable broth and gently simmer for 30 minutes. Once the soup is cooked, blend it along with the beans, butter, sugar, and a few grinds of black pepper. If you want to add a fresh, herby flavor to the soup, add some basil leaves and briefly blend again. Serve in large bowls and enjoy!
To make the Classic Tomato Soup, you will need the following ingredients:
Steps to make Classic Tomato Soup
1 | Sauté onion | 10 |
In a large pot or Dutch oven over medium heat, heat 2 tablespoons olive oil until simmering. Add 1 chopped onion and ½ teaspoon fine sea salt and cook, stirring occasionally, until the onion is translucent and tender for 7 to 10 minutes. | ||
2 | Add tomato paste | 1 |
Add 2 tablespoons tomato paste and cook, stirring constantly, for 30 seconds. | ||
3 | Add tomatoes and broth | 30 |
Stir in 1 (28-oz) can whole tomatoes along with their juices and 2 cups vegetable broth. Increase the heat to medium-high and bring to a simmer. Gently simmer, stirring occasionally, for 30 minutes. | ||
4 | Blend | 2 |
Remove the pot from the heat and allow the soup to cool slightly. Transfer to a food processor or blender and add ½ cup beans, 2 tablespoons butter, 1 teaspoon coconut sugar or brown sugar, and freshly ground black pepper to taste. Blend until smooth and creamy. | ||
5 | Taste and adjust seasoning | 1 |
Taste and adjust sugar, salt, or black pepper if necessary. If using basil, add 10 to 15 fresh leaves and briefly blend again. | ||
6 | Serve | |
Serve this soup in large bowls and enjoy! | ||
Recipe Reviews
I made the soup and absolutely loved it! Thanks for sharing!
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