Tomato Basil Soup
My homemade tomato basil soup is quick to make using canned crushed tomatoes and fresh basil plus white beans for a creamy texture.
Servings 6
Calories 261kcal
Equipment
- 1 Soup Pot
Ingredients
- 3 tbsp butter
- 1 onion chopped
- 3 cloves garlic minced
- 15 oz white beans drained
- 56 oz San Marzano crushed tomatoes 2 28-ounce cans
- 2 tbsp light brown sugar
- 1 tbsp balsamic vinegar
- 1 1/2 tsp salt
- 1 cup fresh basil loosely packed
Instructions
- In a large pot, heat the butter over medium heat until melted.
- Add the chopped onion and give it a good stir. Put the lid on and let them sweat for about 5 minutes.
- Uncover the pot, stir in the garlic until fragrant, about one minute.
- Add the drained beans, crushed tomatoes, brown sugar, balsamic vinegar and salt. Stir well to combine and bring the soup to a simmer. Cover the pot with a lid and allow the soup to simmer for 15 minutes.
- Take the soup off the heat. Add the basil. Use an immersion blender right in the pot to blend until smooth. Taste the soup and adjust seasonings if necessary. Return the soup pot to the heat and keep warm until ready to serve.
Video
Nutrition
Calories: 261kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 983mg | Potassium: 1228mg | Fiber: 10g | Sugar: 17g | Vitamin A: 955IU | Vitamin C: 27mg | Calcium: 174mg | Iron: 6mg