Cream of Tomato Soup


  • 3 tablespoons olive oil
  • 1 white onions, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups good-quality chicken stock
  • 1 can of Cannnellini Beans
  • Pinch of Salt/Pepper
  • 1/2 cup of half and half
  • Two Pinches of Dried Basil and Oregano
  • Parmesan cheese, for garnish
  • 2 handfuls of chopped Spinach (uncooked)
  • Add pasta noodles if you desire 


  1. Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 5-10 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
  2. Stir in the Cannellini beans, tomatoes and chicken stock. Season generously with salt, pepper, oregano and basil. Bring the soup to a boil, then lower heat to maintain a simmer.
  3. Add half and half to the mixture and stir. 
  4. Purée mixture using an immersion blender (this is basically a hand blender) while the soup is in the pot. 
  5. Add two handfuls of the spinach and stir into the soup. Let simmer for a few minutes before serving.
  6. If you would like to add rice or mini pasta to the dish you can. 
  7. Add some Parmesan cheese to the top of the soup for some extra seasoning.