You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls; if you are serving a crowd or want leftovers, simply double the recipe.
Ingredient:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
½ teaspoon fine sea salt
2 tablespoons tomato paste
1 large can (28 ounces) whole tomatoes, with their liquid
2 cups vegetable broth
½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
2 tablespoons unsalted butter, cut into a few pieces
1 teaspoon coconut sugar or brown sugar, to taste
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste
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