White bean cream soup with Tomami
#2
vegetarian
soup
easy
Stephanie Türck/Daniela Sonntag
Ingredients for 4 persons
• 1 onion
• 1 clove of garlic
• 1 tablespoon of olive oil
• 500 g dried white beans (alternatively canned beans)
• 150 ml milk
• 600 ml vegetable broth
• Salt and pepper
• Lemon juice
• TOMAMI #2
• 250 g cocktail tomatoes
• 1 tablespoon of honey
• 2 tablespoons of rapeseed oil
Instructions
Soak the dried beans overnight. Peel and dice the onion and garlic cloves and sauté in olive oil. Add the beans and cook with the broth and milk until the beans are tender, 45-60
minutes (if using canned white beans, simmer, covered, for about 15 minutes).
In the meantime brush the cocktail tomatoes with a mixture of honey and rapeseed oil in a
casserole dish, add salt and pepper and cook in the oven for 20 minutes at 180 degrees.
Puree the soup, pass through a sieve and top up with broth and cream if necessary. Season
with salt, pepper, lemon juice and TOMAMI #2. Pour into soup bowls, drizzle with
olive oil and TOMAMI #2 and serve with the tomatoes.
