Ultra-Creamy White Bean Tomato Soup Recipe
Prep Time:
50 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup olive oil
  • 6 large cloves garlic, thinly sliced
  • 2 pounds ripe cherry tomatoes
  • 2 medium shallots, diced
  • ¼ cup tomato paste
  • 4 cups vegetable stock
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (3-inch) Parmigiano-Reggiano rind
  • 6 large sprigs fresh thyme, divided
  • 1 large bay leaf
  • ¾ cup freshly grated Parmigiano-Reggiano (saved from rind), divided
  • ½ cup heavy cream
  • 2 tablespoons sherry vinegar
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon sea salt, or to taste
Directions
  1. Add the olive oil and sliced garlic to a Dutch oven or other heavy pot.
  2. Cook the garlic over medium-low heat until the slices are a pale golden color (about 5 minutes).
  3. Turn off the heat and use a slotted spoon to transfer the garlic chips to a paper towel-lined plate. Reserve the chips.
  4. Increase the heat to medium and add the cherry tomatoes to the garlic-infused oil.
  5. Let the tomatoes cook undisturbed for about 5 minutes without stirring, or until the skins start to blister.
  6. Carefully turn the tomatoes and continue to cook for an additional 5 minutes until they release their juices.
  7. Add the diced shallots and cook, stirring frequently, until softened (about 5 minutes).
  8. Stir in the tomato paste and cook, stirring constantly, until the paste turns a deep orange color and smells caramelized (about 5 minutes).
  9. Pour in the vegetable stock and scrape up any browned bits from the bottom of the pan.
  10. Add the beans, rind, 5 sprigs of thyme, and bay leaf, stirring well to combine.
  11. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes.
  12. Remove the cover, turn off the heat, and use a slotted spoon to remove the rind, thyme stems, and bay leaf. Discard and allow the soup to cool slightly.
  13. Transfer the soup to a high-speed blender in 2 batches and puree until completely smooth.
  14. Return the pureed soup to the Dutch oven over low heat.
  15. Whisk in the grated cheese, heavy cream, sherry vinegar, pepper, and salt. Stir frequently until the soup is hot.
  16. Serve the soup in warmed bowls topped with a sprinkle of the remaining cheese, a few leaves of thyme from the remaining sprig, and the reserved garlic chips.