Vegan Tomato Soup:
Fill a blender about half full with peeled fresh tomatoes, about 12 medium.
Coarsely chop large red onion and add to blender.
Chop 3 cloves of garlic and add to blender.
Add 2 tbsps. cold pressed fresh virgin olive oil.
Add about 16 oz organic vegetable broth.
Add half teaspoon of dried or 3-4 sprigs of fresh basil.
Add half teaspoon of Herbs de Provence.
Mix well on medium speed for several minutes, then high for several minutes, then back to medium. It won’t hurt the soup to keep mixing it while you open a 16 oz can of white cannellini beans. Drain, wash and drain again.
Add the beans and mix again on medium, then high, until thoroughly mixed. If the blender is too full, you can pour off half the tomato soup and add half the can of beans and blend. Set aside and do the second batch. Some recipes call for cream and butter which this recipe avoids. The beans thicken the soup and provide plenty of good fiber at a low calorie intake. If you are needing something sweet, you won’t taste it in this soup. If it’s a bit too acidic, add some spice like cayenne pepper to zip it up. Season to taste with sea salt and fresh pepper and add a sprig of basil. Enjoy, guilt free!