Secret Ingredient Healthy Tomato Soup Recipe (No Cream!)
Yield: 4
A twist on the classic, this healthy tomato soup recipe is both nutritious and delicious, thanks to a secret ingredient that ups the protein, fiber, and creaminess!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, chopped
- 1½ tablespoons tomato paste
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1, 28- ounce can of whole peeled tomatoes, San Marzano preferred, with the juices
- 1, 15- ounce can of white beans, such as cannellini beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- Salt and black pepper
- 1/2 cup loosely-packed fresh basil leaves
- 2 to 3 tablespoons grated Parmesan cheese, sub 1 to 2 tablespoons nutritional yeast if vegan/dairy-free
- 1 tablespoon butter, sub vegan butter if vegan
- 2 teaspoons balsamic vinegar
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the shallot and sauté until softened, about 5 minutes. Stir in the tomato paste, garlic, and crushed red pepper, and cook until fragrant, about 1 minute.
- Add the canned tomatoes (with the juices), white beans, vegetable broth, and a heaping ½ teaspoon salt; cover, and let simmer over low heat to allow the flavors to meld for about 20 minutes.
- Add the basil, parmesan, butter, and balsamic vinegar. Puree the soup with an immersion blender or in batches in a blender or food processor until very smooth. (If using a blender, hold a dish towel over the lid and make sure not to cover tightly to allow air to escape from the top).
- Season with additional salt and pepper to taste.
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