Tomato Soup With Hidden Beans

This creamy tomato soup has a secret ingredient: a can of white beans. Blended into the soup, they add protein, fiber, and a silky texture without overpowering the classic tomato flavor. And thanks to canned tomatoes, this soup is quick to make and can be enjoyed all year round.

Author: Jules' Menu

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 Servings

Calories: 493 kcal per serving

Ingredients

1 - shallot
1 clove - garlic
2 teaspoons - olive oil
¼ tsp - chili flakes
½ - vegetable bouillon cube
1 can - white beans
1 can - peeled tomatoes
½ cup - water
salt and pepper

Instructions

Peel and finely dice the shallots. Peel the garlic and thinly slice it.
Heat the olive oil in a large pot over medium heat. Add the shallots, garlic, and chili flakes, and cook for 2 to 3 minutes, stirring occasionally, until the shallots are soft and translucent and the garlic is lightly golden. Crumble the bouillon cube into the pot and cook for 1 to 2 minutes, stirring constantly, until fragrant.
Add the beans and cook for another 2 minutes, stirring occasionally. Pour in the peeled tomatoes and water, stir well, and bring the soup to a gentle simmer. Cook for 5 to 10 minutes.
Remove the pot from the heat and blend the soup until completely smooth using an immersion blender. Season to taste with salt and pepper.

Nutrition