Best 3 Summer Bean Soup With Tomato Brown Butter Recipes
Indulge in the delectable flavors of summer with our refreshing Summer Bean Soup with Tomato Brown Butter. This vibrant soup is a delightful symphony of fresh beans, sweet tomatoes, and savory brown butter, creating a harmonious balance of flavors. Immerse yourself in a symphony of textures, from the tender beans to the velvety tomato broth and the nutty richness of the brown butter. Accompany this delightful soup with our curated selection of complementary recipes:
- **Summer Bean Soup with Tomato Brown Butter**: Relish the simplicity and freshness of this classic soup, featuring a medley of colorful beans, juicy tomatoes, and an aromatic herb blend.
- **Heirloom Tomato and Peach Salad**: Experience a burst of summer flavors with this vibrant salad, showcasing the sweetness of ripe peaches, the tanginess of heirloom tomatoes, and a refreshing lemony dressing.
- **Grilled Corn on the Cob with Herb Butter**: Elevate your grilling game with this easy yet flavorful side dish. Grilled corn on the cob slathered in a luscious herb butter is a perfect accompaniment to any summer meal.
- **No-Churn Blueberry Ice Cream**: Cool down on hot summer days with this creamy and indulgent dessert. This no-churn ice cream is made with fresh blueberries, resulting in a vibrant purple hue and a delightful burst of flavor in every bite.
- **Brown Butter Peach Cobbler**: Conclude your summer feast with a comforting and nostalgic dessert. This classic cobbler combines juicy peaches, a buttery crust, and a sweet crumble topping, creating a harmonious blend of flavors that will leave you craving more.
Embark on a culinary journey and savor the vibrant flavors of summer with our Summer Bean Soup with Tomato Brown Butter and these delightful complementary recipes.
MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP
A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
TOMATO AND BUTTER BEAN SOUP
Make and share this Tomato and Butter Bean Soup recipe from Food.com.
Provided by Sackville
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large, heavy-based pan.
- Add the onion, garlic and curry powder, then cook for 1 minute.
- Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
- Cover and simmer for 35 minutes.
- Season to taste.
- Add the butter beans and parsley, then simmer for 10 minutes.
Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9
Tips:
- Use fresh, seasonal beans for the best flavor. If you can't find fresh beans, frozen beans will also work.
- Don't skip the step of browning the butter. This adds a rich, nutty flavor to the soup.
- Use a variety of beans for a more complex flavor. Some good options include black beans, kidney beans, and pinto beans.
- Add some chopped greens to the soup for a boost of nutrition. Spinach, kale, and arugula are all good choices.
- Serve the soup with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro.
Conclusion:
This summer bean soup with tomato brown butter is a delicious and easy-to-make meal that's perfect for a hot summer day. It's packed with fresh vegetables and beans, and the tomato brown butter adds a rich, flavorful depth. Serve it with a dollop of sour cream or yogurt and a sprinkle of chopped cilantro for a truly satisfying meal.
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