Creamy Tomato-Bean Soup

4 Jan

Winter is well and truly here on the West Coast of Canada. Chilly days quickly turn into even colder nights, folks are retreating indoors, and out comes the soup pot! Whilst I can appreciate the benefits of soup (warming, quick to reheat, fairly healthy), I really don’t make it, nor crave it, that often. However, as I’m trying to keep to my resolutions I thought I’d give this recipe a go and found it surprisingly tasty. As a bonus, the soup contains beans but you’d hardly know it as they are blended so well into the soup (this might be a good way to get fussy kids to eat some beans). The recipe took hardly any time to come together (most of the work is just in chopping the onions and garlic) and the ingredients are quite cheap – extra bonus!

Note: when blending the mixture in a blender, make sure you have a tea-towel and your hand firmly on the blender lid to weigh it down. Yeah…that nearly happened. Your house could end up covered in soup if you forget to do this part!

Recipe from “Superfoods HealthStyle” by Steven G. Pratt and Kathy Matthews.

Creamy Tomato-Bean Soup – Serves 6

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 large red onion, diced
Salt and pepper
1 quart (about 4 cups) low-sodium organic vegetable broth
1 28 oz can crushed tomatoes
1 15oz can white beans, rinsed and drained
1 tablespoon fresh chopped tarragon

Heat the oil over medium-high heat in a soup pot. Add the garlic and stir until fragrant. Add the onion and salt and pepper, and sauté until the onion is tender and translucent. Add the broth, tomatoes, and beans. Allow to simmer for about 20 minutes, then stir in the tarragon and remove the soup from the heat. Cool for 15 minutes, then puree with a blender, adding a little more broth or water to thin as necessary. Reheat the soup and ladle into bowls.


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