This recipe is a family favorite and I usually double it so that we have plenty of leftovers. It is so easy to make, delicious, and full of healthy protein unlike traditional tomato soup recipes. Serve with a side salad for a complete meal. My kids love taking the leftovers for lunch in a thermos with some sourdough bread for dipping!
2 TBS avocado oil
2 medium red onions, chopped
6 cloves garlic, minced
1 tsp sea salt
1/2 tsp freshly ground pepper
2 28 oz cans organic whole peeled tomatoes, with their liquid
4 cups organic vegetable broth
1 can organic cannellini beans
2 TBS organic, butter from grass-fed cows (I use vital farms salted butter)
2 tsp coconut palm sugar
20 leaves fresh basil, roughly torn
In a large soup pot, warm the oil over medium heat until shimmering. Add the onion, garlic, salt and pepper, and cook, stirring occasionally for 8-10 minutes. Add water or broth, 1 TBS at time, if veggies begin to dry out. Add the tomatoes, vegetable broth, and beans and stir to combine. Increase heat to medium-high and bring to a simmer. Cook for 25-30 minutes, stirring occasionally.
Remove pot from heat allow to cool for a few minutes. Carefully transfer the mixture to a blender, not filling past max fill line. (This will probably take a few batches to blend – it is so worth it, I promise!) Add the sugar, butter, and basil and blend until smooth. Taste and add more salt and pepper as needed. My husband and I love adding a little cayenne pepper to ours. Enjoy!