Fall harvest brings the last of the vegetables for the season, but it also brings the chill in the air and always gets me in the mood to cook something warm and delicious. What could be better than homemade tomato basil soup?
This tomato basil soup recipe can be made with canned or fresh tomatoes. I wanted it to be creamy, but without the saturated fat and cholesterol of cream. So, I added a can of cannelloni beans to this recipe. Now this soup is not only creamy, but contains a lot of protein and fiber, too. Fall is also the time to harvest beans, so you can use fresh ones in this recipe, but they will have to be cooked before you use them.
Adding the fresh basil gives this soup a nice kick. It is also a great way to use the basil that’s been growing on your windowsill. If you are at a loss as to what to do for lunch or dinner, whip up this healthy soup and serve it with a sandwich or salad for a delicious and healthy meal.
- 1 28 oz. can diced tomatoes or 2 pounds fresh tomatoes, diced
- 1 15 oz. can cannelloni beans or fresh beans already cooked
- 2 Tbsp. tomato paste
- 1 cup onion, diced
- Olive oil
- Sea Salt
- 1/2 cup, plus some for a garnish, Basil, sliced thinly
1. Sauté onion with pinch of sea salt, then add tomato paste and sauté and blend into the onions. Add cannelloni beans, tomatoes and 1 large can of water or 3 1/2 cups of water. Stir until it is all combined. Add 1/2 cup sliced basil and bring to a boil, simmer 15-20 minutes.
2. Blend with a hand-emersion blender or in a regular blender, then season with 2 tsps. sea salt and 1 tsp. black pepper. If the soup is too thick, you can add some more water and add a bit more seasoning. Simmer another 5-7 minutes. Season to taste.
3. Garnish with basil and croutons.