After our Christmas in July picnic and I heard such great things about our yummy tomato soup that I decided to share the recipe! It’s such a simple soup and a great dinner after a busy day. I like it with some beautiful fresh crusty sour dough from the likes of the Burleigh Baker or Paddock Bakery but my little foodie friend Natalie suggests adding some brown rice to make it a hearty meal in itself. It’s also my go to winter warmer for picnics because you can pour it into a thermos and take it with you anywhere!
Homemade Tomato Soup with Cannellini Beans
1 tablespoon chilli infused oil (olive oil and pepper will do the trick)
1 tablespoon butter
1 onion
1 clove garlic
60ml balsamic vinegar
1 tablespoon brown sugar
750ml jar passatta (tomato puree)
375ml chicken stock (or vegetable stock)
1 can cannellini beans
Optional: Fetta or Parmesan
First up, dice your onion, finely chop garlic and rinse off your cannellini beans.
In a large saucepan, cook the oil and onion over medium heat until softened but not coloured. Stir in the butter, brown sugar and half the balsamic vinegar and cook until the balsamic has reduced. Add in the passatta, stock, beans and remaining balsamic and stir to combine. Bring to the boil and cook for 10 minutes.
Taste and season with salt if needed, sometimes I add a bit more balsamic at this point.
Sometimes I top it off with a sprinkling of fetta or grated parmesan, YUM!
