Tomato and basil soup with beans
The simple tomato soup has limitless variations – the most popular version is perhaps the one with added basil. This tomato and basil soup with beans is a super easy version, which can be made with tinned or fresh tomatoes, so it’s suitable all year round. It’s vegan, low-carb, low-cal, gluten-free and filling so it fits in most diets and is a perfect choice for a healthy diet.
Ingredients
Method
- Roughly chop the onion, carrot, garlic & celery.
- Heat the oil in a saucepan and gently sauté the chopped vegetables until they’re softened, stirring a couple of times. This will take about 10 minutes.
- Add the tinned tomatoes and sugar, if used.(If you’re using fresh tomatoes, wash them, then chop them and add to the vegetables.)
- Add the stock, bring to the boil, then simmer for 20 minutes under cover.
- Add the basil leaves and, using a liquidizer or hand-held blender, process the soup until smooth and silky.
- Drain the beans and add to the soup. Taste and adjust the salt, pepper and sugar, if needed.
- Warm up the soup, if needed.
- Serve with freshly ground pepper, garnished with basil leaves.