Keeping Warm With Tomato Soup

It's been pretty cold here in Texas and if it's cold in Texas it must be even colder everywhere else. One great way to keep cozy is to make soup. I love this tomato soup recipe and so does everyone else who has tried it. Once you make this you won't ever want tomato soup out of a can again! This recipe is a great one for Meatless Monday and can even be prepared vegan. Enjoy it with a grilled cheese, baguette, or a fresh salad.

Comforting Homemade Soup

Hearty Tomato Soup
Adapted from this recipe from Giada De Laurentiis

Ingredients:

• 2 tablespoons butter (if you want to make this vegan, use olive oil instead)
• 1 onion, peeled and roughly chopped
• 2 carrots, peeled and chopped
• 2 or 3 cloves garlic, chopped
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 1 28-ounce can whole tomatoes
• 3 cups vegetable broth
• 1 bay leaf
• 1 sprig of fresh rosemary
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

To make:

1. In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, sprig of rosemary, and red pepper flakes. Break up the tomatoes a little using a wooden spoon.
2. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
3. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the pot and keep warm over low heat. Season with salt and pepper.