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Tomato Soup

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"Tomato Soup, Soup"

Serves 4 servings | Prep Time 15 minutes | Cook Time 40 minutes

Why I Love This Recipe

It's a classic soup everybody loves and it is super easy to make

Ingredients You'll Need

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
½ teaspoon fine sea salt
2 tablespoons tomato paste
1 large can (28 ounces) whole tomatoes, with their liquid
2 cups vegetable broth
½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
2 tablespoons unsalted butter, cut into a few pieces
1 teaspoon coconut sugar or brown sugar, to taste
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste


In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes.

Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer.

Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.

Remove the pot from the heat and let it cool for a few minutes.

Add the beans, butter, sugar, and several twists of black pepper

Mix ending ingredients all together and serve.

Pairs Well With

This pairs well with grilled cheese. If not, any sort of bread would work well as well.

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