Tomato Soup
Creamy tomato soup made with organic tomatoes, roasted garlic, basil, and an optional cannellini bean boost for extra creaminess without heavy cream.
Servings: 6 1.5 cup servings
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 6 cloves garlic, peeled
- 2 28 ounce cans organic whole peeled tomatoes, with juices
- 3 cups vegetable broth, plus more as needed
- 1 tsp sea salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 15 ounce can cannellini beans, drained and rinsed (optional, for creaminess)
- 1 cup fresh basil leaves, loosely packed
- 1 tbsp lemon juice , or 2 teaspoons balsamic vinegar
Instructions
- Roast the garlic: place peeled garlic cloves in a small foil packet with 1 teaspoon olive oil. Roast at 400°F for 18 to 22 minutes until soft and golden.
- In a large pot, heat olive oil over medium heat. Add onion and carrot. Cook 8 to 10 minutes until soft.
- Add roasted garlic, tomatoes, broth, salt, pepper, and thyme. Bring to a gentle simmer and cook 15 minutes.
- If using, add cannellini beans and simmer 2 minutes.
- Blend until completely smooth using an immersion blender, or blend carefully in batches.
- Stir in basil and lemon juice or balsamic. Taste and adjust salt.
- If the soup is too thick, add broth a splash at a time until it reaches your preferred texture.
NOTES
- For extra richness, drizzle with a little olive oil before serving.
- If you want heat, add a pinch of red pepper flakes while simmering.
- Reheat gently on low heat to preserve flavor.
Tried this Recipe? I Wanna SeeSnap a photo, share it on Instagram and tag me with @christina_carlyle or tag #ChristinaCarlyle so we can connect