Rosemary & Tomato Soup
No dairy is needed to make this soup rich and creamy, it all comes from using white beans.
Ingredients
- 3 Tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 Tbsp tomato paste
- 4 large 2lbs tomatoes, seeded and chopped
- 2 15 oz cans cannellini white kidney beans, drained and rinsed
- 4 cups GF chicken broth or vegetable
- 1 sprig rosemary or 1 tsp dried
- ¼ tsp red pepper flakes
- Salt and pepper to taste
Topping
- Focaccia Croutons
- Olive oil
Instructions
- Using a large pot or Dutch oven, sauté onions and garlic in oil until tender.
- Add tomato paste and stir for another minute – this helps to cook the ‘raw’ flavor from the tomato paste.
- Add the remaining ingredients and simmer for 20 minutes, season to taste with salt and pepper.
- Remove the rosemary sprig and puree the soup using a food process, blender, or immersion blender, until smooth. Return to pot to keep warm.
- For croutons, slice fresh focaccia, or chop into cubes and fry in a bit of oil until all sides are crunchy and golden.
- To serve, pour soup into bowls, top with focaccia croutons and lightly drizzle with a bit of oil.
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