Creamy Tomato & White Bean Soup

Creamy Tomato & White Bean Soup
Servings: 8 to 10 Prep 20 mins Start to Finish 55 mins


  • 1 tablespoon olive oil
  • 4 cloves garlic, sliced
  • 1 28 ounce can diced tomatoes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon kosher salt
  • Pinch black pepper
  • 1 15 ounce can cannellini beans, drained
  • 1 cup low-sodium chicken or vegetable broth
  • 4 slices bread
  • 3/4 cup grated cheddar cheese
  • Butter

Make It

1. Heat olive oil in a saucepan over medium. Add garlic and cook until soft, about 1 minute. Add tomatoes, basil, oregano, salt, and pepper. Cover and bring to a boil, then lower heat and simmer for 20 minutes.

2. Working in batches, transfer tomato mixture to a blender. Add beans and broth. Blend for 2 minutes. Return to saucepan and simmer for 5 minutes.

3. Meanwhile, heat a skillet over medium. Cover 2 slices bread with cheese. Top with remaining bread, then butter the outsides. Grill in skillet until golden on both sides and cheese is melted. Cut into 1-inch slices.

4. Serve soup topped with grilled-cheese dippers.