Beans in tomato soup? Here’s a creamy yet hearty recipe even purists will love

If there’s one thing I’m a purist about, it’s tomato soup.

I like it creamy and plain, served with a grilled cheese sandwich — white bread, American cheese. End of story. Why mess with perfection?

But in the spirit of trying something new — and because I’m trying to sneak more protein into my diet — I decided to give Creamy White Bean and Tomato Soup a whirl.

And you know what? I’m glad I did. Cannellini beans, spinach and Parmesan cheese give the old standby a hearty twist — plus about 10 grams of protein per serving, give or take.

The recipe calls for heavy cream, which definitely ups the comfort factor. But if that feels a little too rich, try tossing in ¼ cup of raw cashews instead. Add them right to the pot with the tomatoes, broth and beans. They blend up creamy and smooth, no dairy required. Or skip both for a lighter, more classic tomato-y taste.

If you’re feeling wild, you can even top it with croutons — homemade or store-bought, I won’t judge.

As for me? I’ll stick with the grilled cheese. Some lines shouldn’t be crossed. But I’ll admit, this version of tomato soup has earned a permanent spot in my rotation — proof that even us purists can learn a new trick or two.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

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Creamy White Bean and Tomato Soup

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

2 cloves garlic, finely chopped

¼ cup tomato paste

1 (28-oz.) can whole peeled tomatoes

2 cups low-sodium chicken or vegetable broth

2 (15-oz.) cans cannellini beans, rinsed, drained, divided

1 teaspoon dried oregano

Pinch of crushed red pepper flakes

Kosher salt

Freshly ground black pepper

3 cups packed baby spinach

½ cup grated Parmesan, plus more for serving

½ cup heavy cream

In a large pot, heat oil over medium heat. Add onion and cook, stirring, until softened. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and the paste slightly darkens.

Stir in tomatoes, broth, and 1 cup beans until combined. Add oregano and red pepper flakes. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.

Remove pot from heat and carefully puree with an immersion blender until smooth. Or transfer soup to a standard blender and blend until smooth.

Return soup to medium-low heat. Add spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.

Serve with more Parmesan.

Serves 4

— Adapted from Delish.com