Ok – we all know the state of the world right now and as a result, canned items are literally FLYING off the shelves. Although I’ve been craving making a homemade tomato soup for a while now, I thought how timely would it be to do it now considering all of us have now stocked up on canned tomatoes and beans to last us a very long time.
Ironically, the tomatoes I would have liked to use (no salt added) were completely sold out by the time I got to the store so we’re using the salt added variety (therefore, I added very little salt but if you use the NSA canned tomatoes – add more salt to your taste). I’ve also included a number of “optional” finishing touches here – from the beans to the cheese – make this one your own! I’ll provide the base but feel free to put your own spin on it based what you have at home!
- 1/2 cup unsalted butter, divided
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 2 (28-oz.) cans whole tomatoes
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon dried oregano
- 1 teaspoon sugar
- 4 cups water
- 1/2 cup cream* (I used 10% because it’s what I had – opt for heavy cream if you want it even creamier)
- Salt and Freshly ground black pepper to taste
- 1 (541 ml) can white beans* (I used cannellini but any white bean would be great)
- 1/4 cup grated pecorino cheese* (again, a parmesan or asiago would be a great substitution if that’s what you have)
- 5 slices sourdough bread, cubed
- 2 sprigs rosemary
- Melt half your butter (1/4 cup) in a large heavy pot over medium heat. Add carrot, onion, and garlic. Cook until onion is completely soft and translucent and carrots have softened, about 10–12 minutes. Increase heat to medium-high and add tomato paste. Continue cooking, stirring often, until the paste begins to caramelize with the carrot mixture – about 5 minutes.
- Add in tomatoes (with liquid), sugar, crushed red pepper, oregano, and 4 cups of water to the pot. Crush the tomatoes using the back of a spoon. Increase heat to high and bring to a simmer and the reduce heat to medium. Simmer for about 45 minutes, until the soup reduces by about 1/4.
- Remove soup from heat and using an immersion blender, puree the soup until smooth.
- Return to the element and stir in your cream. Add beans and simmer soup over low-medium for another 10–15 minutes longer, while you prepare your croutons.
- In a saute pan, melt the rest of your butter (1/4 cup) over medium heat. Once it begins to froth, add bread cubes and cook for about 5 minutes. Add in sprigs of rosemary and cook for another 5 minutes or until browned.
- Season the soup with salt and pepper and top with grated cheese and croutons and enjoy!