Cannellini Tomato Soup

Prep Time: 10 mins | Cook Time: 10 mins | Course: Dinner | Serves: 4

A creamy and vegan tomato white bean soup with spicy chili crisp swirled in at the end. So simple to make, as most ingredients are whirled in the blender. Perfect for dunking grilled cheese sandwiches. This versatile soup might be great for adding a little Parmesan cheese, or for a more hearty soup, leaving half of the beans whole, or wilted baby spinach, or even a basil chiffonade and pesto instead of the chili crisp. I found chili onion crunch @traderjoes.

1 15-oz tomatoes 

1 15-oz cannellini or great northern white beans, rinsed

3 cloves garlic 

¼ onion 

1 cup water

1 tsp salt, or to taste 

½ tsp pepper, or to taste

½ tsp garlic salt

1 tsp onion powder

1 tsp oregano

Chili onion crunch, a spoonful for garnish

In a blender, puree the tomatoes, water, beans, garlic, and onion. Blend until smooth and pour into a medium saucepan. Add the water, salt, pepper, garlic salt, onion powder, and oregano. Simmer for about 10 minutes until slightly thickened and warmed through. Taste and adjust seasonings just before ladling into bowls. Swirl in a bit of chili onion crunch just before serving.