I don’t really have a lot to say about tomato soup except for the fact that I like it. A lot. But when I have it, I have to have something to dunk into it, or to me, it’s just not the full experience. So when I made the Honey Oat Quickbread yesterday and felt its texture, I immediately wanted to dunk it in something and couldn’t think of a better idea than tomato soup.
I really love a creamy, thick soup, but I didn’t want to add a ton of cream, so I grabbed a can of cannellini beans, dumped them in the Cuisinart and pureed like mad. You can’t taste the beans, but you definitely get that creamy goodness with a bonus of added protein and fiber. I definitely recommend swirling in a little crumbled goat cheese before serving. The extra pop is the cherry on top.
For the Recipe, click here:
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