Today’s recipe is for a hearty, healthy, protein packed Homemade Tomato Soup. Perfect for any time of the year, it’s particularly wonderful to have a steaming bowl of soup on a cold winter’s night. This meal in a bowl is ready in 35 minutes and is utterly delicious.
I’ve been all out of kilter the past month; my sister was hospitalized twice, just before Thanksgiving and again right after Christmas. Then, there were the holidays packed in there; finally I was away for several days celebrating a late new year with a group of friends. My meticulously planned schedule wasn’t worth the paper it was never printed on. To top it all, we’ve been experiencing (like many of you, I know) one of the worst cold snaps in a loooong time with the descending of the Polar Vortex into much of the U.S.
I was in dire need of some comfort food! Nothing says comfort food to me as much as a steaming bowl of soup. And little will transport me back to the days of childhood like creamy tomato soup.
This particular tomato soup is filled with herb-y goodness, as well as being packed with the protein from a can of Great Northern beans and carrots. The soup is blended with an immersion blender (or in a regular blender) to create a creamy texture. Nobody will even know those beans and carrots are in there!
Of course, being winter, my fresh herbs from the garden are limited (even my poor perennials have suffered from the sustained freeze), but I always freeze basil preserved in olive oil to give me that fresh basil flavor in the winter. You can use the tubes of preserved basil that can be found in the produce sections of many markets, or you could add the same measurement of some jarred pesto. The fresher flavor is so worth it.
It takes a teensy bit longer than heating up a can of tomato soup, but I’m betting no can could beat this taste.
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ cup peeled and minced carrot (about 1 large carrot)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 -15-15 ounce can white beans, drained and rinsed (I used Great Northern)
- 1 -28 ounce can crushed tomatoes
- 1½ - 2 cups vegetable stock or water
- 2 teaspoons basil preserved in olive oil (or you could add pesto)
- ¼ teaspoon dry oregano leaves
- ¼ teaspoon crushed red pepper flakes
- Fresh ground black pepper
- In a medium-sized saucepan, over medium heat, add the olive oil.
- Once the oil is hot, add the onion and the carrot and saute for about 10 minutes or until the carrots begin to soften (the smaller you cut them, the more quickly this will happen).
- Add the garlic and continue to saute for about 3 minutes.
- Add the beans, crushed tomatoes and stock (or water), basil, oregano and crushed red pepper flakes.
- Cover and simmer for about 20 minutes.
- Remove from heat and using an immersion blender (or removing portions to a regular blender), blend until smooth.
- Add ground black pepper, to taste and serve in bowl.