This soup was really good. It didn’t take too long to make, and hey, it’s vegan! The beans really made this tomato soup different, and when I had leftovers the next day for lunch, it was even better than before.
Silky Tomato Soup with White Beans and Garlic Oil
(Cooking Light, Sept. 2016)
3 1/2 tablespoons olive oil, divided
8 large garlic cloves, sliced
1/2 teaspoon crushed red pepper
1 (14.5-oz.) can unsalted cannellini beans, rinsed and drained
1 cup chopped sweet onion
1/2 cup chopped carrot
2 thyme sprigs
1 tablespoon unsalted tomato paste
1 cup unsalted vegetable stock
1 1/4 teaspoons kosher salt
3 pounds ripe tomatoes, chopped
2 ounces whole-wheat bread, torn
1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.
2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.
3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.