White Bean and Tomato Soup with Garlic Bread Croutons

We’re still solidly in soup season here in New England and nothing makes me happier at dinnertime than a steaming bowl of tasty soup, like this yummy white bean and tomato soup with garlic bread croutons I’m sharing with you today.  It almost makes me happy to live in a climate where hot soup is what’s for dinner for so many months.

Almost.

Most of the time I’m ready to jump ship and flee for the Bahamas right about now.  If there weren’t two little people who need me to take care of them…I don’t know…you might find me sipping a daiquiri instead of tomato soup.

But tomato soup it is for now.  And this particular soup is really easy to make – about 30 minutes from start to finish – and has enough substance to it with the white beans, herb flavors, and garlic bread croutons to break it out of its rut as grilled cheese’s dipping partner and land it in a place of honor as the star of dinner.

White Bean and Tomato Soup with Garlic Bread Croutons
Ingredients
3 tbsp. olive oil
2 yellow onions, chopped
3 cloves garlic, minced
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 28-oz. can crushed tomatoes
4 c. chicken stock
1 15-oz. can cannellini beans
2 tsp. kosher salt
1/2 c. heavy cream
baguette
garlic clove, peeled
olive oil for drizzling
grated parmesan cheese
fresh parsley, chopped

Heat the olive oil in a soup pot or Dutch oven over medium heat.  Add the onions and cook until translucent and starting to brown, about 10 minutes.

Add the garlic, rosemary, and thyme and saute another few minutes.

Stir in the tomatoes, chicken broth, cannellini beans, salt, and some fresh pepper.  Bring to boil then lower the heat and simmer for 15 minutes.

Meanwhile, slice the baguette in half lengthwise and toast in the toaster until light golden.

Rub the garlic on the cut sides of the baguette, then drizzle generously with olive oil and sprinkle with parmesan cheese, parsley, salt, and pepper.  No measurements for these things, just to taste.

Place under the broiler until the cheese melts and starts to bubble.  Remove and cut into 1/2″ pieces.

To finish the soup, stir in the cream and use a potato masher to smash the beans up a bit (this is optional but I like the texture it gives the soup).

Serve by ladling soup into bowls and sprinkling garlic bread croutons over the top.