Creamy Tomato Bean Soup
Thick and creamy tomato bean soup loaded with pinto beans, vegetables, and parmesan, richly finished with evaporated milk. A hearty one-pot meal ready in 35 minutes that serves a crowd of eight.
Ingredients
- 1 tbsp butter
- 1 medium onion diced
- 1 carrot sliced or diced
- 3 cups cooked or 2 cans drained and rinsed pinto beans
- 5 cloves garlic
- 1 tsp basil
- ½ tsp oregano
- ¼ tsp smoked paprika
- 1 tbsp vegetable bouillon
- 2 798 ml each cans of diced tomatoes
- 2 cups water
- 2 340 ml cans of evaporated milk
- ½ cup parmesan cheese
Instructions
- In a large soup pot, melt the butter over medium heat.
- Add the onion and carrot. Cook until onions are soft.
- Add the pinto beans, garlic, basil, oregano, paprika, and bouillon. Cook for one minute.
- Add the diced tomatoes and water. Cook until the carrots are soft.
- Add in the evaporated milk and parmesan cheese.
- Transfer half to a blender and blend until smooth.
- Blend the rest of the soup in the pot with an immersion to a chunky texture.
- Pour the blender blended soup back into the pot.
- You could also blend it all in a blender or blend it all with an immersion blender. It's a matter of personal preference!
Notes
- If you don't have pinto beans, navy beans or chickpeas would work too!
Nutrition
Serving: 8 | Calories: 310kcal
Servings: 8
Calories: 310kcal
