| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large onion, chopped
- 5 cloves garlic, smashed
- Kosher salt
- 2 tablespoons tomato paste
- 2 pounds tomatoes, chopped
- 2 15-ounce cans no-salt-added white beans, drained and rinsed
- 1 quart low-sodium vegetable or chicken broth
- 1 sprig rosemary, plus 1 teaspoon chopped leaves
- 1/4 teaspoon red pepper flakes, plus more for sprinkling
- 4 cups cubed ciabatta bread (about 4 ounces)
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 610 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 15 g |
| Sugar | 13 g |
| Protein | 30 g |
| Cholesterol | 20 mg |
| Sodium | 1820 mg |
Reviews
We used roma tomatoes processed and canned by my mother- absolutely marvelous in the recipe did not need to adjust anything- 5 out of 5!!!
Unfortunately, as written this recipe lacks depth and flavor. I made adjustments which greatly improved the soup and made it very good. I added a lot more olive oil since there is almost no fat in this recipe. I also added about a tablespoon of sugar and 3-4 tablespoons of red wine vinegar. The salt also has to be closely monitored. So, after all that it was delicious!
This recipe delivered. I added more beans because I made a whole pot- the result was a robust and hearty soup. I used Brea baguette for the croutons and I prepped them on a cast iron pan. Wow! The whole thing was tasty tasty. Looking forward to some leftovers tomorrow.
This soup wasn’t bad, but there was no wow factor to it. The beans did give a creamy consistency so if you are avoiding dairy or need a vegan recipe this is a decent option. But was it bean soup? Was it tomato soup? The croutons are 100% necessary – otherwise it would have been really boring.
This was excellent…..had no tomato paste, just cooked longer. Added hot sauce instead of red pepper flakes and added black pepper. Also added some basil paste. mmmmmmmmm.
I was expecting this to have more flavor and am confused as to why it was as bland as it was. I doubled the amount of garlic, as I often do in recipes, made sure to add plenty of salt, and even topped with a bit of fresh, cracked, black pepper. While it wasn’t bad by any means, it just was too bland for my tastes. My husband agreed. Easy enough that I would try it again, but I would most definitely have to make some adjustments if I did so.
I STARTED THIS SOUP WITH A ROUX BECAUSE I DON’T LIKE A WATERY SOUP, AND I SUBSTITUTED CANNED PLUM TOMATOES BECAUSE ITS WHAT I HAD ON HAND. PURE HEAVEN!
Loved this soup. I did saute a carrot and a celery stick. I pureed it as well. A half cup of cream thickens it slightly and adds few calories to the entire pot. It is a comforting soup. My family enjoyed it.
Thought this would be the perfect soup for last-of-the-season tomatoes. It was decent; could use a few tweaks. I found it a little thin, I like my tomato soup a little thicker. If I make it again, I will eliminate the water and maybe replace with some reduced stock. And, the tomato as garnish really doesn’t do anything for me, I would use all tomatoes in the soup. Used an immersion blender for convenience; next time, will use a regular blender to make it a little chunkier. And I thought the mozzarella on croutons was just a gimmick, but it was actually pretty good. Pile all the bread cubes in the center, and sprinkle cheese on top. If you stir it in, most of it will end up on the bottom of the baking sheet.
Delicious! We loved it and the croutons added so much.