1yellow onion, choppedIf using frozen onion about 1 1/2 cups of sliced frozen onion
2tbpstomato paste
214ozcans of diced tomatoes and their liquid
2cupsvegetable broth
1/2cupGreat Northern beans (canned or cooked)
1tbpssalted or unsalted butter
1tspbrown sugar
Black pepper to taste
10-12 fresh basil leaves chopped, to tasteoptional
Instructions
On a stovetop, warm the olive oil over medium heat in a soup pot. Add the onions to the warm, shimmering olive oil and sprinkle with salt. Stir occasionally until the onions are about translucent, about 8-10 minutes. Stir in the tomato paste and cook for about 30-60 seconds until fragrant.
Add the diced tomatoes and stir in the vegetable broth. Bring heat to medium-high to allow the mixture to come to a roaring simmer. Place the lid on the pot and reduce the heat to low while the mixture simmers.
Remove pot from heat and allow it to cool for a few minutes. Ladle the mixture into a blender, in batches if necessary. Add the beans, butter, sugar, and pepper to the blender. Blend the mixture into a smooth soup consistency.
Taste the soup and add additional seasonings as necessary. Add a pinch more sugar to tone down the acidity of the tomatoes. Add butter for a creamy, smooth flavor. Add salt and pepper to your desired preference.
Once your taste buds are happy, add in the basil (optional) and blend.