Sundried Tomato & White Bean Soup with Bagel Croutons
Serves: 4
Total time: 40 minutes
Active time: 30 minutes
This simple recipe is sure to be a hit, and you’ll love how creamy white beans make this dairy-free soup! The best part? Because you’ll be blending until smooth, you don’t have to worry about chopping your onion or garlic finely!
Ingredients
2 tbsp olive oil
1 medium white onion, chopped
1 tbsp tomato paste
1 tsp dried basil
4 cloves garlic, peeled
⅓ cup sundried tomatoes in oil
14 oz can chopped tomatoes
6 cups vegetable stock
14 oz can white beans, drained
Sea salt and pepper, to taste
Croutons
1 bagel, thinly sliced
2 tbsp olive oil
½ tsp garlic powder
½ tsp sea salt
½ tsp black pepper
Preparation
Preheat the oven to 350℉. Line a tray with baking paper.
In a large pot over medium heat, add olive oil and onion, cooking until they begin to soften about 5-6 minutes.
Add tomato paste, basil, garlic, and sundried tomatoes, stirring to combine. Cook for an additional 4-5 minutes.
Add tomatoes and vegetable stock. Bring to a boil and simmer for 15-20 minutes.
Meanwhile, make the croutons. Toss bagel with olive oil, garlic powder, salt, and black pepper. Bake for 10-15 minutes until crispy.
Add the beans to the soup. Blend using an immersion blender until creamy.
Serve, topped with croutons.
Enjoy!