Spicy Tuscan Tomato Soup
Spicy Tuscan Tomato Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Tuscan Add-ins
- 15 ounces cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the crushed tomatoes and vegetable broth. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
⏱️ 20 min
- 5
Stir in the rinsed cannellini beans and fresh spinach. Cook until the spinach has wilted, about 2-3 minutes.
⏱️ 3 min
- 6
Remove the pot from the heat and stir in the heavy cream until well combined.
⏱️ 1 min
- 7
Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh chopped basil before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuscan Tomato Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Tuscan Add-ins
- 15 ounces cannellini beans, rinsed and drained
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, for serving
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed tomatoes and vegetable broth. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 4
Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
⏱️ 20 min - 5
Stir in the rinsed cannellini beans and fresh spinach. Cook until the spinach has wilted, about 2-3 minutes.
⏱️ 3 min - 6
Remove the pot from the heat and stir in the heavy cream until well combined.
⏱️ 1 min - 7
Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh chopped basil before serving.
⏱️ 2 min