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5
from 1 vote
Creamy Tomato Bean Soup
Print Recipe
A hearty, filling, soul satisfying soup... that's full of nutrition!
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:
Author:
Jessica Penner, RD