Contadina® Creamy Tomato Soup

Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that’s ready to serve in less than 30 minutes.

INGRIDIENT

2 tablespoons olive oil

½ cup diced shallots or onion

¼ teaspoon dried red pepper flakes

1 (15 ounce) can Contadina® Tomato Sauce

1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained

1 (15 ounce) can cannellini beans, rinsed and drained

1 (14.5 ounce) can reduced sodium chicken broth

¼ teaspoon ground black pepper

1 teaspoon Chopped fresh basil

DIRECTION

Step: 1

Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.

Step: 2

Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.

Step: 3

Top with fresh basil before serving, if desired.

NUTRITION FACT

Per Serving: 141 calories; protein 5.7g; carbohydrates 19g; fat 4.9g; cholesterol 1.1mg; sodium 640.2mg.

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