Creamy Tomato and Bean Soup

Ingredients

• 1 tbsp olive oil or neutral cooking oil
• 1 medium yellow onion, roughly chopped
• Salt and pepper to taste
• 1 can (15 oz / 425 g) white beans, with liquid
• 5–10 cloves garlic (according to preference), peeled and cut in half
• ½ tsp dried oregano
• 2 leaves fresh sage, torn in half by hand
• 2 cans (30 oz / 850 g) crushed or diced tomatoes
• 1 can (6 oz / 170 g) tomato paste
• 1 pinch crushed red pepper
• 1 cup (237 ml) water
• 8 oz (225 g) cream cheese
• 10–20 leaves of fresh basil, chiffonaded or torn to strips by hand

Method

1. Heat the oil in a large pot over medium heat for about 30 seconds or until it begins to shimmer.
2. Add onions to the large pot of oil, and season with salt and pepper. Cook about 2 minutes until softened, stirring occasionally to prevent burning.
3. Add the beans with their liquid, garlic, oregano, and sage. Simmer for 3–5 minutes.
4. Add the tomatoes, tomato paste, red pepper, and water. Simmer an additional 5–10 minutes, stirring occasionally.
5. Remove from heat, stir in the cream cheese. and break up any large piece with the stirring utensil.
6. Let the soup cool for 1–2 minutes, then use either a blender or stick blender to purée the soup.
7. Return the puréed soup to the stove at the lowest heat setting for an additional 10–15 minutes, stirring often to prevent burning.
8. Just before serving, stir in fresh basil leaves, reserving a handful to garnish each bowl.