Tuscan Tomato Soup Recipe

Name: Tuscan Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves of garlic, peeled and cut in half; 1 sweet onion, peeled and sliced; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1 tablespoon tomato paste; 28 ounces can of diced tomatoes in juice; 3 finely chopped carrots; 15 ounces can of cannellini beans, rinsed and drained; 1 bay leaf; 1 can of vegetable broth (watch salt content); 1 chopped fresh basil (optional); parmesan cheese (optional); rind of parmesan cheese (optional)

Servings: persons

4 cloves of garlic, peeled and cut in half
1 sweet onion, peeled and sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 tablespoon tomato paste
28 ounces can of diced tomatoes in juice
3 finely chopped carrots
15 ounces can of cannellini beans, rinsed and drained
1 bay leaf
1 can of vegetable broth (watch salt content)
1 chopped fresh basil (optional)
parmesan cheese (optional)
rind of parmesan cheese (optional)

1
["Add olive oil to 5 quart dutch oven over medium heat. Do not allow oil to get too hot. The goal is to ""sweat"" the onions and garlic, not saute them.", "Add onion first, reduce heat if onions start to brown. Add garlic and salt after onion have been over the heat for a few minutes. Continue to cook until onions and garlic are soft.", "Add diced tomatoes, tomato paste, vegetable broth and bay leaf. Bring to boil, then reduce to simmer. Simmer for one hour.", "Pull out the bay leaf and reserve. With an immersion blender, or in small batches with a traditional blender, puree soup. Leave some of diced tomato intact, if desired. Add chopped carrots, cannellini beans and bay leaf into pureed soup. Simmer for at least another 30 minutes or up to hour.", "Remove bay leaf and discard. Serve garnished with fresh chopped basil leaves and if you are not vegan, some freshly grated parmesan cheese.", "OPTIONAL - if you have a rind from a wedge of parmesan cheese, add it to the soup after the puree step. If you do this, use a low sodium broth or try making your own broth from discarded peels of other veggies."]

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cloves of garlic, peeled and cut in half, 1 sweet onion, peeled and sliced, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and more.

Yes, Tuscan Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions