Bean cream soup

Bean cream soup: a comforting recipe, full of flavors and textures, perfect for chilly days or when you need a culinary treat. This creamy soup will not only warm your soul but is also a healthy choice, rich in protein and fiber from delicious beans. Let's discover together the steps to create this wonderful soup!

Preparation time: 15 minutes
Cooking time: 30-40 minutes
Total time: 45-55 minutes
Servings: 4-6

Ingredients:
- 600 g cooked beans (you can use either homemade cooked beans or canned)
- 900 ml water
- 4 cloves of garlic
- 1 red onion (optional, but recommended for added flavor)
- 5 tablespoons olive oil
- 4 ripe tomatoes
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 3 tablespoons fresh basil (or dried if you don’t have fresh)
- Salt and pepper, to taste
- 4 tablespoons grated parmesan (optional)

Preparation:

1. Prepare the ingredients: Start by washing the tomatoes well and cutting them into small cubes. If you choose to use onion, chop it finely. Also, peel the garlic and mince it. It is essential to have all the ingredients prepared to make the cooking process easier and more enjoyable.

2. Prepare the salsa: In a bowl, mix the chopped tomatoes with a little olive oil, basil, and, if desired, onion. Let the salsa chill to combine the flavors. This will add a fresh contrast to your soups, and the olive oil will enhance the taste.

3. Sauté the flavors: In a pot, heat 2 tablespoons of olive oil. Add the minced garlic and fennel and cumin seeds. Sauté for about 30 seconds, being careful not to burn the garlic, as it will become bitter. The aroma of these spices will fill your kitchen with an irresistible fragrance.

4. Boil the beans: Add the cooked beans and 900 ml of water to the pot. Let everything boil for 15-20 minutes or until the beans break down easily. You can add more water if you notice that the soup is becoming too thick.

5. Blend the soup: Once the beans are well cooked, remove the pot from the heat. Use an immersion blender or a regular blender to puree the soup until you achieve a creamy texture. If you don’t have a blender, you can use a potato masher to create a chunkier soup.

6. Seasoning: Taste the soup and season it with salt and pepper, to your liking. If you prefer a more intense flavor, you can add more spices, but be careful not to overdo it.

7. Serving: Serve the cream soup in deep bowls, with the tomato salsa on top and, if desired, sprinkle some grated parmesan. Don’t forget to add a slice of toasted bread on the side; it will perfectly complement your meal.

Practical tips:
- Beans: If using canned beans, choose a variety without additives. Rinse the beans well to remove excess sodium.
- Tomatoes: Choose ripe tomatoes for a tastier salsa. You can experiment with different types of tomatoes, such as cherry or garden tomatoes.
- Vegetarian option: You can turn this cream soup into a vegan version by omitting the parmesan or replacing it with a plant-based parmesan.
- Surprise additions: If you want to enrich your soup, try adding some vegetables, such as carrots or celery, during the boiling process.

Nutritional benefits:
This bean cream soup is an excellent source of plant protein and fiber, which helps maintain digestive health. It also contains antioxidants from tomatoes, essential for skin and immune system health. Olive oil adds healthy fats, beneficial for the heart.

Frequently asked questions:
- Can I freeze the soup? Yes, the bean cream soup freezes very well. Make sure to let it cool completely before transferring it to freezer containers.
- What other spices can I use? You can experiment with paprika, turmeric, or even curry to give your soup a unique flavor.
- How can I serve the soup? Bean cream soup goes wonderfully with croutons, tortilla chips, or even a fresh salad on the side.

This bean cream soup recipe is not only delicious but also easy to prepare, making it perfect for weeknight dinners. I’m glad you chose to make it, and I’m here to guide you through every step. Enjoy your meal!