Best 3 Tomato And White Bean Soup With Lots Of Garlic Recipes
In the realm of culinary experiences, tomato and white bean soup with garlic emerges as a delightful and comforting dish that captivates the senses with its vibrant flavors and wholesome ingredients. Whether you seek a light and refreshing lunch option or a heartwarming dinner to nourish your soul, this soup offers a delightful symphony of tastes that is sure to satisfy your cravings. Delve into the world of tomato and white bean soup, where garlic takes center stage, adding a tantalizing depth of flavor that complements the natural sweetness of tomatoes and the creamy texture of white beans. Embark on a culinary journey as we explore the best recipes for this delectable soup, promising to transport your taste buds to a realm of culinary delight.
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TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
TUSCAN TOMATO-WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
- Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
- Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.
GARLIC SOUP WITH TOMATO
Steps:
- Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Lay the bread directly on the middle rack and bake for 15 to 20 minutes, just to dry it out.
- In a food processor, pulse the tomatoes, half of the garlic, and the bell peppers until coarsely chopped.
- In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan. Cook, stirring occasionally, for 5 minutes. Stir in the remaining garlic, the salt, and 2 cups (500 ml) water. Bring to a boil. Lower the heat and simmer for 10 minutes. Season with pepper. The soup can be made ahead to this point and refrigerated for up to 2 days.
- If it has been refrigerated, quickly bring the soup back to a boil. Lay 1 slice of dry bread in the bottom of each of four shallow soup bowls. Pour the soup over the bread. Let sit for 10 minutes. Serve.
Tips:
- Use fresh, ripe tomatoes: This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned diced tomatoes, but drain them well before adding them to the soup.
- Don't be afraid to use a lot of garlic: Garlic is what gives this soup its delicious flavor. If you like garlic, feel free to add more than the recipe calls for.
- Use a good quality olive oil: Olive oil is another important ingredient in this soup. It adds a rich flavor and helps to bring all of the other ingredients together.
- Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
This tomato and white bean soup is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover tomatoes. The soup is packed with flavor, thanks to the fresh tomatoes, garlic, and herbs. It's also a good source of protein and fiber, thanks to the white beans. So next time you're looking for a quick and easy meal, give this tomato and white bean soup a try.
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