What We're Cooking This Weekend: Herbed Tomato Soup with Croutons

WHY WE LOVE IT: This recipe is easy to make and won't take you much time. The beans make the soup high in protein and healthy natural fiber.

 TOTAL TIME: Prep: 5 Minutes, Cook: 15 Minutes


MAKE IT FOR: A warm cozy night or freeze it for the next day and eat it for lunch at work.

4 to 6 servings


  • 2 Tablespoons olive oil
  • 3 to 4 cloves of garlic, minced
  • 1 medium onion, chopped
  • 1-28-ounce can crushed tomatoes or 3 cups chopped fresh tomatoes or tomato puree
  • 1-14-ounce can of cannellini or navy beans, rinsed and drained
  • 2 cups vegetable broth
  • 10 basil leaves
  • 2 Tablespoons fresh thyme
  • Sea or Kosher salt and pepper, to taste
  • Red pepper flakes
  • Ciabatta or Italian bread slices with rosemary, cubed and toasted


  1. In a medium stockpot add a drizzle of oil over medium heat. Add garlic and onion and sauté for a few minutes until fragrant.
  2. Add in tomatoes, beans, vegetable broth, salt, and pepper and mix thoroughly. Simmer for 15 minutes. Add fresh basil, thyme, and red pepper flakes.
  3. Using immersion blender (or regular blender, in small batches), process until desired consistency. Serve with toasted croutons and/or a sprig of fresh herb floating on top.