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 93Total Fat 2.97gSaturated. Fat 1.19gSodium 301.17g Recipe courtesy of New School Cuisine Cookbook, Vermont FEED