Weeknight Tomato Soup
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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.
- 2 tbsp butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 box chicken stock (1 L). Choose lower sodium versions.
- 1 – 28 ounce can of crushed tomatoes (with juice). Choose lower sodium versions when possible.
- ½ cup white cannelinni beans (white kidney beans), drained and rinsed to reduce sodium
- Salt and pepper to taste
- ½ cup evaporated milk (choose a higher fat kind)
- In a large pot, melt the butter over medium heat. Add in the onions and cook for 5 minutes, stirring occasionally, and managing the temperature as needed.
- Add the garlic to the top of the onions, and cook for another 30 seconds (until the fragrance of the garlic "blooms").
- Stir in the chicken stock, crushed tomatoes, cannellini beans. Add in salt and pepper as per your taste preference. Simmer for 15 minutes.
- Add in the evaporated milk, stir and heat through. Serve!
Enjoy your Weeknight Tomato Soup with a side of grilled cheese and cut up fruit. Weeknight meals? You’ve got this!
