Tomato soup is a classic favourite. For a quick weeknight meal, why not whip up a batch of this Weeknight Tomato Soup?
Soups are actually quite simple to make, with most soups being a variation of what I call a 3-2-1 method. Sautee up your aromatic vegetables like some onions, carrots and/or celery. Add in some flavour-kickers like garlic, ginger and/or spices. Add in your broth and other ingredients (canned tomatoes, lentils, other vegetables, other protein like lentils, beans or meats, etc). Simmer. Serve.
This recipe is an adaptation to the easy tomato soup by Ina Garten, the Barefoot Contessa. I swapped out the orzo for called for in the original recipe to use cannellini beans (white kidney beans) to add in additional protein and fiber. I replaced the heavy cream with evaporated milk for a few reasons. I don’t always have heavy cream in my house, but I do keep a can of evaporated milk in my cupboard for recipes like this. I would opt for a higher fat milk so it can stand up to the acidity of the tomatoes.
Enjoy your Weeknight Tomato Soup with a side of grilled cheese and cut up fruit. Weeknight meals? You’ve got this!