"You're going to love this classic tomato soup recipe! It's super creamy, yet light (no cream). You probably have all the ingredients in your pantry already!..."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped
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1/2 teaspoon fine sea salt
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2 tablespoons tomato paste
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1 large can (28 ounces) whole tomatoes, with their liquid
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2 cups vegetable broth
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1/2 cup cooked Great Northern beans or cannellini beans, rinsed and drained
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2 tablespoons unsalted butter, cut into a few pieces
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1 teaspoon coconut sugar or brown sugar, to taste
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Freshly ground black pepper, to taste
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For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste