Seriously, is there anything more comforting on a chilly fall day than a big bowl of tomato soup and a grilled cheese? Luckily, this tasty tomato white bean soup is super simple to whip up so you can an enjoy it any rainy day that may come along. Just keep a few of the key ingredients on hand in your pantry: fire roasted tomatoes and canned white beans. Speaking of those white beans, they get pureed into this soup to add creaminess as well as filling protein and fiber. No need to load it up with heavy cream!
To serve, I paired it with a grilled cheese made with white cheddar and spinach that I briefly sauteed until wilted with a bit of garlic and sea salt. Since I had leftovers, I enjoyed this soup for a couple days after making it and felt the flavor got even better over time.
- 1 tablespoon butter
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (28 oz.) can fire roasted diced tomatoes
- 1 (15 oz.) can great northern white beans, drained
- 1½ cups vegetable broth
- ⅓ cup whole milk
- ¼ teaspoon granulated sugar
- ⅛th teaspoon salt (adjust as needed)
- ⅛th teaspoon ground black pepper
- Melt butter in a dutch oven and add onion. Cook 3-5 minutes until translucent. Add garlic and cook another minute.
- Transfer to a blender and add the basil, oregano, tomatoes, and beans. Puree until smooth and pour back into the dutch oven.
- Add the broth and bring to a simmer. Then add the milk, sugar, salt, and pepper. Allow to simmer another 2-3 minutes then turn off the heat.
- Serve with grilled cheese!