2cans(14.5 oz.) low-sodium diced tomatoes, undrained(or a 28 oz. can)
1can(15 oz.) cannellini beans, rinsed and drained(low sodium, if possible)
1teaspoonbrown sugar, optional
Instructions
In a large saucepan over medium heat, sauté the onions in olive oil for about 5 minutes, or until soft and translucent. Add garlic, basil, thyme, paprika, and rosemary; continue to cook for about 1 minute or until fragrant. Remove from heat and transfer to blender container.
Add tomatoes, beans, and half-and-half to blender; blend until smooth. A high-powered blender will give you the smoothest texture. An immersion blender works well but the soup won't be quite as smooth.
Pour blended soup back into the saucepan and heat over medium low heat for 5 to 10 minutes until heated through. Try not to boil the soup.
Taste and season, adding smoked paprika, salt, and pepper, if desired. If the soup seems too tangy, add the brown sugar.
Video
Notes
This recipe works fine with cannellini beans, great northern beans, or navy beans, whatever you happen to have in your pantry.
To make this soup nondairy or vegan, substitute a nondairy milk for the half & half.