Makes 4 modest bowls
2 Tb extra virgin olive oil
1 medium yellow onion, chopped
1/2 tsp fine sea salt
2 Tb tomato paste
1 can (28 oz) whole tomatoes, with their liquid
2 cups vegetable broth
1/2 cup cooked Great Northern beans or cannellini beans
1 Tb unsalted butter
1 tsp coconut sugar or brown sugar
Freshly ground black pepper
10 to 15 roughly chopped fresh basil leaves (option), to taste
In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill lien (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
Since the canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), butter (for richness and to mellow the flavors a bit), pepper, and salt (I usually add another 1/2 teaspoon). If you’re adding basil, add it now. Blend again and serve.
This recipe yields 4 modest bowls of soup. You might want to double the recipe if you’re serving a crowd, or if you would like to have leftovers.