Vegetable soup made in a blender is the yummiest low-effort comfort food.
For the soup:
2-3 tablespoons olive oil
1 cup yellow onion, chopped
6 garlic cloves, smashed
2 teaspoons crushed red pepper flakes
1 (32 ounces) can crushed tomatoes
2 (15 ounces) cans white cannellini beans, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken stock
2 rosemary sprigs
1/4 cup unsalted butter, room temperature
1/2 cup heavy cream
Fresh basil for garnish
1 sourdough round
1/4 cup olive oil
Salt and pepper
Preheat oven to 325°F.
In a large pot, swirl olive oil over medium-high heat. Sauté onions and garlic until tender and fragrant.
Add red pepper flakes, tomatoes, beans, salt, pepper and chicken stock. Bring mixture to a boil, reduce to a simmer and pop in rosemary sprigs. Simmer for about 20 minutes until flavors are melded.
Meanwhile, make the croutons by removing bread crust and tearing into 1-inch pieces. Place in a bowl with olive oil and season with salt and pepper. Squeeze bread with your hands to make sure olive oil seeps through and ensures crispy croutons. Place on a baking sheet and bake for 20-25 minutes until golden and toasty.
Remove rosemary and discard. Pour into a blender, add butter, and puree soup until smooth, streaming in heavy cream to thin accordingly. Season with additional salt and pepper as needed.
Serve hot with croutons and fresh basil.