

From the Cook
1/2
Instructions
1
Peel the shallots and garlic, slice the garlic thinly, and dice the shallots.
2
Heat olive oil in a pot and sauté the shallots, garlic, and chili flakes until the shallots are translucent and the garlic is lightly golden. Crumble the stock cube over the pot and continue to sauté for another 1 to 2 minutes.
3
Add the beans and sauté for another 2 minutes, then deglaze the pot with the peeled tomatoes and water. Let the soup simmer gently for 5 to 10 minutes.
4
Remove the pot from the heat and purée the tomato soup until smooth using an immersion blender, season with salt and pepper.
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Tips & Tricks (5)
- Caramelize Your Aromatics 🧅Take 3-4 minutes to slowly caramelize the shallots and garlic in olive oil before adding other ingredients; this develops deep, complex flavors that elevate the entire soup.
- Crush Canned Tomatoes by Hand 🍅Rather than using whole canned tomatoes, crush them manually as you add them to the pot for better texture and more even distribution throughout the soup.
- Toast the Chili Flakes First 🌶️Bloom your chili flakes in the hot oil with the aromatics for 30 seconds before adding liquid to unlock their full heat and fruity notes.
- Blend Half the Soup for Creaminess 🥄Immersion-blend only half the finished soup while leaving the white beans intact; this creates a naturally creamy texture while maintaining satisfying texture and fiber.
- Finish with Quality Olive Oil 🫒Drizzle premium extra-virgin olive oil and a crack of fresh black pepper into each bowl just before serving to add richness and emphasize the fresh tomato flavor.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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