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Hearty, Protein Packed Tomato-Basil Soup

This warm, hearty tomato soup is fortified and thickened with cannellini beans. Perfect for a cold day or a snuggly meal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 3 tablespoons extra virgin olive oil
  • 2 medium yellow onions (approx. 1 ½ cups)
  • 2 heads roasted garlic
  • 1 teaspoon kosher salt
  • 2 28-ounce cans crushed tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons cane sugar
  • ¾ teaspoon white pepper
  • ¼ teaspoon liquid smoke optional
  • 1 can cannellini beans excess liquid poured off


  • Heat olive oil in a large pot over medium heat, until shimmering.
  • Add chopped onions, roasted garlic, and salt. Stir occasionally and cook until onions are translucent.
  • Add vegetable broth and canned tomatoes and stir to combine.
  • Add white pepper, cane sugar, and liquid smoke (if using). Stir to combine. 
  • Bring this mixture to a simmer and cook, uncovered, for 30 minutes. Adjust the temperature as necessary to maintain a gentle simmer, but to prevent the mixture from vigorously boiling. The mixture will reduce and thicken somewhat as it cooks.
  • After 30 minutes, take the soup off of the heat and allow it to cool for several minutes.
  • Pour the cannellini beans into the pot, toss in the basil leaves, and stir.
  • Using an immersion blender,* puree the soup until it is a smooth consistency. The soup will lighten in color, transitioning from a deep red to a medium orange.
  • Adjust seasonings as needed. Sometimes I add an additional 1/2 teaspoon of salt or white pepper, depending on the level of salt in the canned tomatoes I have used.
  • Serve with a crusty loaf of bread. My preference is thick slices of fresh sourdough toast!


When using an immersion blender, be careful! Waiting until the soup cools is not a suggestion. If you do not go easy with the immersion blender and the soup is still hot, you could very well wind up with hot tomato soup splatter all over your counter, your stove, your backsplash, and your clothes.