“Creamy” Tomato Soup
Dairy-free, the rich, creamy texture comes from puréed white beans.
Serves 6
Prep time 10 minutes
Cook time 10 minutes
Ingredients
2 Tbsp. olive oil
1/2 cup diced shallots or onion
1/4 tsp. dried red pepper flakes
1 can (15 oz.) Contadina® Tomato Sauce
1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
1 can (15 oz.) cannellini beans, rinsed and drained
1 can (14.5 oz.) College Inn® 40% Less Sodium Chicken Broth
1/4 tsp. freshly ground black pepper
Chopped fresh basil, optional
Directions
Heat oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Purée in saucepan with a hand-held immersion blender or purée in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.
