Creamy Tomato-Basil Soup

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2–4 Prep 10 min Cook 15 min Serves 4

This soup serves up restaurant-quality looks. But its velvety texture comes from canned white beans and sautéed onions. Fresh basil tops off the fanciness.

2 tbsp olive oil 1½ cups chopped onion 1 cup fat-free low-sodium vegetable stock 2 (14.5-oz) cans diced tomatoes 1 (15-oz) can great northern beans, rinsed and drained ½ tsp salt, plus more to taste ½ tsp black pepper, plus more to taste and for garnish ½ cup chopped fresh basil, plus more for garnish 1. In a medium saucepan, heat the oil over medium. Add the onion and cook, stirring occasionally, until almost tender, about 8 minutes. Add the stock, tomatoes with juices, beans, salt, and black pepper. Increase heat to medium-high. Bring to a boil and cook for 5 minutes. Stir in the basil.

2. Transfer the soup to a blender and purée until smooth. (Or, using an immersion blender, purée the soup in the pot.) Season to taste with salt and black pepper. Divide the soup among 4 bowls. Garnish with more basil and black pepper.

Per serving (about 1⅓ cups) 236 Cal, 7 g Total Fat, 1 g Sat Fat, 948 mg Sod, 35 g Total Carb, 10 g Sugar, 8 g Fib, 10 g Prot.

TEST KITCHEN TIP

Stash veggie trimmings (from carrots, tomatoes, celery, or herbs) in the freezer to make your own veggie stock anytime. Toss the frozen scraps into a pot and cover them with water. Bring to a boil, then simmer it for 30 minutes. Strain out the solids and, boom, homemade stock.