Creamy Tomato Soup

Our family loves a good bowl of tomato soup; it must be the comfort factor. I tweaked a recipe I found for a faux creamy version and the results were amazing. this soup is so easy to prepare that I guarantee you will have it memorized after one prep. The secret to the creaminess is the white beans, so don’t skip those! And you can prepare this all-vegan if you replace the butter with vegan butter. Here is an Instagram reels that I made to go along with this recipe.

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Ingredients:

• 2 tablespoons of olive oil
• 2 tablespoons of butter, olive oil, or vegan butter
• 1 medium onion, chopped
• 2 small carrots. peeled and diced
• 2- 15 oz cans of crushed or diced tomatoes or tomato puree
• 2 teaspoons salt
• ground pepper to taste
• 1- 15 ounce can of cannellini or great northern beans, drained and rinsed
• 4 cups of vegetable stock

Directions:

1. Heat the butter (or oil or vegan butter) in a medium sized pot over medium high heat.
2. Add the onion and carrots and sauté until the onion is tender and translucent…about 5-7 minutes.
3. Add the white beans and stock, bring toa boil, and simmer, partially covered, for 20 miutes.
4. Puree the soup in the pot with an immersion blender. You will want to get it quite smooth. Alternatively, you can use a regular blender, but make sure to blend well.