Creamy Tomato and White Bean Soup
Ingredients
- 3 very large tomatoes remove the skin and chopped
- 1 large onion diced
- 1/4 cup low-sodium vegetable broth
- 1 clove garlic chopped
- 2 1/2 cup cooked navy beans or white kidney beans cooked
- 1 medium carrot shredded
- 1 tbsp ground savory
- 1 tsp black pepper
- 1 pinch cayenne pepper or to taste
- 2 tbsp cilantro chopped
Instructions
- Remove the skin from the tomatoes. See notes. Chop the tomato and set aside.
- In a large pot, heat up the vegetable broth and saute the onion and garlic for 5 minutes.
- Add black pepper, savory and cayenne and continue to saute for another 1 minute.
- Add the tomatoes, beans, cilantro, and carrot. Cook for 25 minutes until vegetable are soft.
- In a high-speed blender, blend the soup in batches. (be careful, the soup is hot) until creamy smooth.
- Return to the pot and heat up again.
Notes
To remove skin from tomatoes: Boil a pot of water and place tomatoes in the boiled water for 1 minute. Remove the tomatoes and then submerge them in a bowl of ice water and pull off the skin from the tomato.
Instead of fresh tomatoes you can use 1 can of canned low-sodium whole tomatoes.
Nutrition
Calories: 457kcalCarbohydrates: 56.9gProtein: 24.3gFat: 2.6gSodium: 50.8mg
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