Cookbook:Creamy Tomato and Bean Soup

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This recipe for creamy tomato bean soup uses mostly canned ingredients which means that it is faster to prepare than if using fresh tomatoes and dry beans. This blended soup is vegetarian and hearty enough to be eaten as a main course in a meal. This soup can also be made vegan by omitting the cream cheese.

• 1 tbsp olive oil or neutral cooking oil
• 1 medium yellow onion, roughly chopped
• Salt and pepper to taste
• 1 can (15 oz / 425 g) white beans, with liquid
• 5–10 cloves garlic (according to preference), peeled and cut in half
• ½ tsp dried oregano
• 2 leaves fresh sage, torn in half by hand
• 2 cans (30 oz / 850 g) crushed or diced tomatoes
• 1 can (6 oz / 170 g) tomato paste
• 1 pinch of crushed red pepper
• 1 cup (237 ml) water
• 8 oz (225 g) cream cheese
• 10–20 leaves of fresh basil, chiffonaded or torn to strips by hand

• Blender

1. Heat the oil in a large pot over medium heat for about 30 seconds or until it begins to shimmer.
2. Add onions to the large pot of oil, and season with salt and pepper. Cook about 2 minutes until softened, stirring occasionally to prevent burning.
3. Add the beans with their liquid, garlic, oregano, and sage. Simmer for 3–5 minutes.
4. Add the tomatoes, tomato paste, red pepper, and water. Simmer an additional 5–10 minutes, stirring occasionally.
5. Remove from heat, stir in the cream cheese. and break up any large piece with the stirring utensil.
6. Let the soup cool for 1–2 minutes, then use either a blender or stick blender to purée the soup.
7. Return the puréed soup to the stove at the lowest heat setting for an additional 10–15 minutes, stirring often to prevent burning.
8. Just before serving, stir in fresh basil leaves, reserving a handful to garnish each bowl.

• Be sure to add the basil at the end as it loses flavor during cooking.
• Many types of white bean will work, such as navy, great northern, or cannellini.