- 2 tbsp olive oil
- 1 medium onion, chopped
- 1/4 tsp salt
- 2 tbsp tomato paste
- 2 14.5-ounce cans diced tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup cannellini beans, rinsed and drained
- 2 tbsp unsalted butter
- 1 tsp brown sugar
- 1/2 tsp freshly ground black pepper
- 15 fresh basil leaves
In a saucepan, heat oil over medium heat. Add onion and salt. Cook, stirring occasionally, until the onions are tender and turning translucent, 7-10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes and broth; stir to combine. Increase heat to medium-high, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Remove from heat and let cool for a few minutes.
Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid. Add basil and briefly blend again. Serve hot.
4 servings
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Adapted from Cookie + Kate (https://cookieandkate.com/)