Fresh tomato soup that’s super creamy from pureed white beans.
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?
Sally Vargas
I love the simplicity of this late-summer soup.
Tomatoes, onions, white beans, a little cheese, and basil.
That’s all, folks.
Sally Vargas
This is a soup that spans the seasons from late summer to early fall.
Add agrilled cheese sandwichand everyone will be full and happy.
Beans add body and flavor to the finished soup, so no cream is required.
Sally Vargas
The garnish brightens the soup with a flash of fresh sweetness and an herby spike of basil.
This recipe has been updated January 2018.
You will need a blender or an immersion blender for this recipe.
Sally Vargas
Add the onion and garlic.
Cook, stirring occasionally, for 6 to 8 minutes, or until softened.
Remove the rosemary sprig.
Sally Vargas
Stir in the Parmesan.
The soup is hot!
To puree hot liquid in a blender, only fill it 1/3 full.
Cover the lid with a folded dishtowel and hold it down with your hand.
Start on low speed, and increase the speed gradually.)
Taste and add salt and pepper, if you like.
Reheat over low heat until hot.
In a bowl, stir together the tomatoes, oil, vinegar, salt, and pepper.
Just before serving, stir in the basil.
Ladle the soup into bowls, and top each bowl with the fresh tomato garnish.
