You just couldn’t resist that last crate of tomatoes at the farm stand, could you? They called to you, pick me, pick me, pick me! Well, now what?
I love the simplicity of this late-summer soup. Tomatoes, onions, white beans, a little cheese, and basil. That’s all, folks.
This is a soup that spans the seasons from late summer to early fall. Add a grilled cheese sandwich and everyone will be full and happy.
You will also want to freeze a few portions for the cool, rainy and snowy days to come, when you don’t feel like cooking and fresh tomatoes are long gone.
You can use plum (Roma) tomatoes or any ripe tomatoes that you have on hand. Beans add body and flavor to the finished soup, so no cream is required.
If you don’t have cherry tomatoes for the garnish, just set aside one of the smaller tomatoes intended for your soup and use that instead. The garnish brightens the soup with a flash of fresh sweetness and an herby spike of basil.
Creamy Tomato and White Bean Soup Recipe
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium cloves garlic, thinly sliced
- 3 pounds plum (Roma) tomatoes, cut into 1-inch pieces
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 sprig fresh rosemary
- 4 cups water
- 6 tablespoons freshly grated Parmesan
- 12 cherry tomatoes, sliced or quartered
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Salt and pepper, to taste
- 12 basil leaves, thinly sliced
- Blender or immersion blender
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