Bonnie Ward Strauss Makes Creamy Tomato Soup with a Twist

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 1 tablespoon of olive oil in a large pot.

Mince 1 shallot and sauté until soft.

Add 1.5 tablespoons of tomato paste and 2 minced cloves of garlic; sauté until fragrant.

Stir in 1 can of San Marzano tomatoes with juices and 1 can of rinsed cannellini beans.

Add 1 cup of vegetable broth and simmer for about 20 minutes, breaking up the tomatoes.

At the end of cooking, stir in 2 tablespoons of Parmesan cheese, 2 tablespoons of balsamic vinegar, and 1/2 cup of loosely packed fresh basil.

Use an immersion blender to emulsify the soup until desired smoothness.

Stir in 2 tablespoons of butter and taste for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens