Cultivate Michigan

Recipe: Creamy Tomato Soup

January 7, 2020

---

This tomato soup uses Great Northern beans to make the texture creamy.

---

• Share
• Tweet
• Save
• Share
• Print
• Email

Ingredients

• 3 large Spanish onions
• 2 bunches celery
• 9 cloves Michigan garlic
• ½ cup salted butter
• ¼ cup olive oil
• 2 teaspoons dried thyme leaves
• 3 bay leaves
• 3 quarts water
• 2 #10 cans diced tomatoes
• 1 #10 can Great Northern beans
• 1 tablespoon salt
• 1 teaspoon ground black pepper 

---

Instructions

Trim, peel and chop onions. Trim and chop celery. Trim, peel and chop garlic.

Heat butter and oil in a large stockpot over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the celery and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes more. Stir in thyme and bay leaves.

Add water and bring to a simmer over high heat. Add tomatoes with their juice and return to a simmer, adjusting heat to maintain a simmer. Stir in beans and cook for 10 minutes.

Remove and discard the bay leaves. Purée soup with an immersion blender. Stir in salt and pepper and return to a simmer before serving.

Nutrition Facts:

Calories 93

Total Fat 2.97g

Saturated. Fat 1.19g

Sodium 301.17g

 

Recipe courtesy of New School Cuisine Cookbook, Vermont FEED