Tomato Basil Soup
A tomato soup with a twist - with butter beans and basil. Ridiculously easy and quick to make.
Preparation: 10 minutes
Cooking time: 30 minutes
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely diced
2 tablespoons tomato paste
1 can whole tomatoes, with their liquid (or about 5 ripe tomatoes diced)
2 cups vegetable broth
1 can butter or cannellini beans, rinsed and drained
1/2 teaspoon organic raw sugar, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
A handful of fresh basil leaves
In a big pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are soft – about 5 minutes. Add the garlic and cook for another couple of minutes.
Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes and vegetable broth and stir to combine. Bring to the boil, then reduce the heat to a simmer. Cook for 30 minutes.
Remove the pot from the heat and let it cool for a few minutes. Add the beans, sugar, salt, black pepper and basil. Either transfer the mixture to a blender to blend or use a handheld stick mixer and mix until smooth.
Tip: For a creamier soup, add a tablespoon of butter before blending.