Classic Tomato Soup

I was never a big fan of tomato soup until I prepared a home-made batch for me and my husband. It happened to be a rainy, Friday night and I wanted a meal that would “warm the soul”, easy to prepare, filling and delicious. Well, this particular recipe checked all the boxes. A family friend, who happens to love tomato soup, volunteered to be my taster and provide honest feedback, so I shared a second batch with her. Delicious was her remark through a text complete with two thumbs up! Enjoy…

Serve with a grilled cheese sandwich.

Ingredients

4 Tbsp. olive oil, divided

2 medium onions, chopped

1 tsp. sea salt (Himalayan)

4 Tbsp. tomato paste

2 large cans whole tomatoes (28 oz.)

4 Tbsp. olive oil, divided

2 tsp. brown sugar

1 – 15 oz. Great Northern beans, drained and rinsed

10 – 15 basil leaves

 2 Tbsp. pepitas

Directions

1.     Heat large stock pot over medium heat. Add 3 Tbsp. of olive oil. There should be a shimmer on the bottom of the pan. Add the onions and sauté until translucent about 5-7 minutes.

2.    Add tomato paste and stirring to combine.

3.    Stir in whole tomatoes and vegetable broth. Maintain a gentle simmer for 30 minutes.

4.    Add Great Northern beans, 1 Tbsp. olive oil, and brown sugar. Stir to combine. With immersion blender, blend soup to desired consistency.

5.    Taste and if necessary add a little more sugar (to cut the acidity), salt and pepper (1/4 to 1/2 tsp.)

6.    Lastly, top with basil and sprinkle with pepitas.