Looking for a comforting and hearty soup that is easy to make? Try this creamy tomato and white bean soup recipe that is perfect for a cozy night in. This recipe is vegetarian-friendly and can be made vegan by simply omitting the heavy cream.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
- Stir in the diced tomatoes, cannellini beans, vegetable broth, dried basil, dried oregano, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Use an immersion blender to blend the soup until it is smooth and creamy.
- Stir in the heavy cream and let the soup simmer for an additional 5 minutes.
- Serve hot and enjoy!
