White Bean Blender Soup

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
  • Croutons:
  • 1 sourdough round
  • 1/4 cup olive oil
  • Salt and pepper


  1. Preheat oven to 325°F.
  2. In a large pot, swirl olive oil over medium-high heat. Sauté onions and garlic until tender and fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. Serve hot with croutons and fresh basil.