Recipe: Creamy Tomato Soup

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

Number of Servings: 60 1 cup servings


  • 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 


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