Tuscan Tomato White Bean Soup.

There have been a few things on repeat in my life that past few weeks. Carly Rae Jepsen's Emotion Side B album and soups. Let's just talk about Carly Rae for a hot second - first she releases Emotion, an incredible pop album in its own right. Sure, there were some severely overplayed songs like "I Really Like You," but all-in-all, it was a solid album. Roughly a year later we were blessed with Emotion Side B, an album that in my opinion far exceeds expectations set by the first iteration (the bar was set high). My love for this album was only further exacerbated by the constant bombardment of love and praise that it received from a friend in Dallas. Every time I would go on his Instagram or Snapchat, there would be mention of Carly Rae. In the last week along, I probably have listened to the album at least 30 times. 

Next up, soup. This shouldn't come as much of a surprise as it is officially that time of the year - it's cold out. There doesn't seem to be much end in sight. And most people scramble home after a long day's work, desperate to find some way to alleviate the chill that has developed in their bones. Campbell's Chicken Noodle or Tomato Soup is always an option, if there are no other options. If time allows, I much prefer making my own soups, knowing exactly what ingredients are being put into the soup. 

I recently stumble upon a recipe for this Tuscan Tomato White Bean soup from Vitamix. In my humble opinion, there is nothing more comforting on a cold winter's night than a big bowl of hot tomato soup. If you really want to get fancy, you can cook up a grilled cheese sandwich. This soup is a great twist on something that is so simple - with hints or rosemary and white bean, the flavors are elevated to the next level, leaving you warm and satisfied. 

Tommy.


Tuscan Tomato White Bean Soup
Recipe from Vitamix

Ingredients

3 tablespoons extra virgin olive oil
1 large onion, peeled, chopped
5 garlic cloves, peeled, roasted
salt, to taste
2 tablespoons tomato paste
2 pounds Roma tomatoes, quartered
2 (15 ounce) cans white beans, drained, rinsed
4 cups vegetable broth or chicken broth
1 cup water
1 sprig rosemary plus 1 teaspoon chopped leaves
¼ teaspoon crushed red pepper flakes
4 cups cubed ciabatta bread, about 4 ounces
2 ounces shredded mozzarella cheese

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  6. Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  7. Bake until croutons are golden brown, about 10 to 15 minutes.
  8. Top each bowl of soup with the croutons and serve.