Cream of Tomato and White Bean Soup
Cream of Tomato and White Bean Soup
Ingredients
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 4 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 can 28 oz (796 ml) plum tomatoes
- 1 can 19 oz (540 ml) white beans, rinsed and drained
- 2 cups (500 ml) vegetable or chicken broth
- Salt and pepper
Instructions
- In a saucepan, soften the onion, carrot, and garlic in the oil. Add the tomatoes, beans, and broth and bring to a boil. Simmer, uncovered, for about 15 minutes or until the carrots are very tender.
- In a blender, purée until smooth. Strain. Add broth, if needed. Season with salt and pepper.
Cream of Tomato and White Bean Soup