This creamy tomato soup is made without cream, instead using cannellini beans for a rich texture. It's easy to make with olive oil, crushed tomatoes, garlic, and a variety of seasonings. Perfect for a comforting meal.
1: Start by sauteing the onion and carrot in olive oil, until soft.
2: Add in the garlic and crushed red pepper once veggies are soft. Stir for 1 minute.
3: Add crushed tomatoes, broth, fresh basil, salt, pepper, and Italian seasonings.
4: Bring to a boil, then reduce to a simmer.
5: Add in the drained can of beans. Taste for seasoning adjustment.
6: Let simmer for 30-35 minutes.
7: Remove basil.
8: Use an immersion blender to blend the soup together until thick and creamy.
9: Add croutons and fresh Parmesan, and serve with a grilled cheese.
