This recipe is liked by 0 person(s). |
Tomato soup with white beans and garlic
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
10 | garlic cloves |
¼ cup | extra-virgin olive oil |
2 (14-ounce) cans | white beans, such as cannellini or great Northern, including their liquid |
1 (28-ounce) can | crushed tomatoes |
1 cup | stock or water, plus more as needed |
Kosher salt | |
black pepper | |
Heavy cream, for serving |
Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe