Creamy Tomato and White Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium cloves garlic, thinly sliced
• 3 pounds ripe plum tomatoes, cut into 1-inch pieces
• 1 15-ounce can cannellini beans, drained and rinsed, or homemade
• 1 sprig fresh rosemary
• 1 1/2 cups water, plus more as needed
• 1/2 cup freshly grated Parmesan
• 1 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper, plus more to taste
• 12 cherry tomatoes, sliced or quartered
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• Salt and pepper, to taste
• 12 basil leaves, thinly sliced
• Blender or immersion blender

Directions

1. Warm the oil in a soup pot over medium heat, then scatter in the onion and garlic. Stir now and then as they cook for 6 to 8 minutes, until they’ve relaxed and turned soft.
2. Put the fresh or canned tomatoes into the pot, followed by the rosemary, beans, 1 1/2 cups water, salt, and pepper. Let the mixture come to a simmer, then leave it uncovered for 20 minutes, until the tomatoes have broken down and are very tender. Fish out the rosemary, then mix in the Parmesan.
3. Blend the soup until smooth, either with an immersion blender or by working in 2- to 3-cup portions in a blender. Hot soup needs a little respect: fill the blender only 1/3 full, place a folded dish towel over the lid, hold it firmly, begin on low, and slowly raise the speed.
4. Pour the soup back into a pot, then loosen it with additional water until it has the consistency you like, using up to 2 1/2 cups of water. Taste and season with more salt and pepper if you want, then warm it gently over low heat until hot.
5. For the garnish, combine the tomatoes, oil, vinegar, salt, and pepper in a bowl. Right before serving, fold in the basil.
6. Spoon the soup into bowls and finish each one with the fresh tomato garnish.