DUO BEAN TOMATO BASIL SOUP
A combination of beans, tomato, roasted peppers, and cream brings this delicious soup together fairly quickly. Enjoy with a baguette or as a side
Servings: 5
Calories: 297kcal
Ingredients
- 4 tablespoons Butter
- 2 medium Leeks, thinly sliced
- 1 (28 oz) Can diced tomato
- ¾ cup Roasted bell peppers, rinsed (See notes to make yours)
- 1 roasted Garlic head ( please see notes)
- 1½ cups Bone broth (any broth or stock is fine)
- Salt and ground black pepper to taste I used about 1½ tsps
- 1 (15.5 oz) can Cannellini bean
- 1 (15.5 oz) Northern bean
- 1 tablespoon chopped fresh basil
- ½ teaspoon dried thyme
- 1 teaspoon sugar (optional)
- 1 cup heavy cream
Instructions
- Melt butter over medium heat in a heavy bottom saucepan, add the leeks, and cook for 10 minutes stirring occasionally to prevent it from burning.
- Stir in tomatoes, roasted pepper, broth, and spices. Cover the pot loosely and increase the heat to medium-high. Cook for 8 minutes. Add the beans, basil, thyme, and sugar. Cook for 5 minutes.
- Add the heavy cream and reduce the heat to low. Simmer for 5 minutes. Remove from heat and serve. Enjoy with a baguette
Notes
HOW TO MAKE ROASTED PEPPER AND GARLIC
To make the roasted bell pepper at home, you'll need about 3 red bell pepper and 1 garlic head wrapped in aluminum foil.
- Preheat the broiler to high setting (some ovens have the hi-low functions)
Place the pepper and wrapped garlic on a single layer in a broiler-safe pan/sheet.
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Place the sheet on the highest rack without touching the flame.
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Broil for 10 minutes turning once or twice with a metal tong until charred and bubbly. Cool completely and chop. Squeeze the garlic head to release the garlic.
Nutrition
Serving: 1 | Calories: 297kcal | Carbohydrates: 12g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 524mg | Potassium: 303mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1803IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 2mg
