Contadina® \"Creamy\" Tomato Soup recipe

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Ingredients

2 tablespoons olive oil
½ cup diced shallots or onion
¼ teaspoon dried red pepper flakes
1 (15 ounce) can Contadina® Tomato Sauce
1 (14.5 ounce) can Contadina® Diced Tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can reduced sodium chicken broth
¼ teaspoon ground black pepper
1 teaspoon Chopped fresh basil

Nutrition Info

140.5 calories
carbohydrate: 19 g
cholesterol: 1.1 mg
fat: 4.9 g
fiber: 5.1 g
protein: 5.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 640.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.

  2. Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.

  3. Top with fresh basil before serving, if desired.

Recipe Yield

6 servings

Recipe Note

Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that's ready to serve in less than 30 minutes.

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