I love tomato basil soup. I love to serve it with grilled cheese sandwiches or panini. Or it is delicious with warmed bread or salad. I decided to add mashed white beans to obtain a creamy texture and to add more protein and nutrition. I use an immersion blender which really makes it a snap to make homemade soup. Feel free to add more or less pepper or hot sauce to your taste. We like our food a little spicy in my family.
1 pack of Pomi tomatoes (26.46 oz) (strained)
2 cups vegetable broth
1 15 oz. can of cannelini beans (rinsed)
1 cup of half and half
2 cups chopped, fresh basil
(sprinkle to taste)
freshly ground black peper (1 teaspoon)
1 teaspoon cayenne pepper (optional)
dash or dashes of hot sauce (Tapatio, Cholula, or Tabasco)
Place tomatoes and broth in a medium or large saucepan or dutch oven. Bring to a boil. Add cannelini beans. Mash beans with potato masher. Lower heat, cover and simmer for 20 minutes. Add basil and half and half. Remove from heat. Puree soup with immersion blender or transfer to a blender (be careful, because contents are hot). Garnish with fresh basil.