The best quick and easy tomato soup recipe made with canned tomatoes, kidney beans and lots of fresh vegetables!
Preparation:
To cook:
Level: Easy
Ingredients
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 cloves (Coarse) Garlic, minced
- 2 Large carrots, chopped
- 400 grams Canned Whole Cherry Tomatoes
- 200 grams Canned tomato puree
- 3 cups Low sodium vegetable broth
- 1 teaspoon Dried sweet basil
- 1 teaspoon Dried oregano
- 4 tablespoons Cornstarch, dissolved in a little warm water (optional)
- Salt and ground black pepper to taste
- 2 teaspoons Honey, to taste (if needed)
- 400 grams Canned kidney beans, drained and rinsed
Preparation
Heat the olive oil in a large saucepan. Saute onion, garlic and carrots until fragrant, about 5 minutes. Add the cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer over medium-low heat for about 20 minutes or until the carrots are tender. Stir in cornmeal mixture (optional) and simmer until soup is thick and glossy.
Season with salt and pepper to taste, and depending on the acidity of the tomatoes, you may need 1-2 teaspoons of honey to balance out the acidity.
Stir in kidney beans, pour into soup bowls and serve hot.
Remarks:
1. For a thin, bubbly soup, omit the cornstarch.
2. Add a few generous handfuls of baby spinach just at the end of the cooking time and let them wilt before serving for a healthy dose of greens.
