There’s nothing like a steaming hot bowl of delicious soup to make you smile on a cold winter day. Why not use all those new kitchen appliances and cookware you registered for and whip up a batch of your own to last you through the week? We’re swooning over this mouth-watering Tuscan Tomato White Bean Soup recipe from Vitamix. Just grab your Professional Series 500 Blender and take 25 minutes to create this perfect winter dish using the instructions below.
- 3 Tablespoons (45 ml) extra virgin olive oil
- 1 large onion, peeled, chopped
- 5 garlic cloves, peeled, roasted
- Salt, to taste
- 2 Tablespoons (30 ml) tomato paste
- 2 pounds (908 g) Roma tomatoes, quartered
- 2 (15 ounce) (425 g) cans white beans, drained, rinsed
- 4 cups (960 ml) vegetable broth or chicken broth
- 1 cup (240 ml) water
- 1 sprig rosemary plus 1 teaspoon chopped leaves
- ¼ teaspoon crushed red pepper flakes
- 4 cups cubed ciabatta bread, about 4 ounces (114 g)
- 2 ounces (55 g) shredded mozzarella cheese
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
- Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
- Bake until croutons are golden brown, about 10 to 15 minutes.
- Top each bowl of soup with the croutons and serve.