2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped ½ teaspoon fine sea salt 2 tablespoons tomato paste 2 cans whole tomatoes, with their liquid 500ml vegetable broth 3/4 can cannellini beans/butter beans, rinsed and drained (or chuck in the whole can) 30g unsalted butter, cut into a few pieces 1 teaspoon coconut sugar or brown sugar, to taste Freshly ground black pepper, to taste For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

https://cookieandkate.com/classic-tomato-soup-recipe/ 1. Cook onions over a medium heat with the salt for 7-10 minutes 2. Add tomato paste, cook and stir for about 30 seconds until fragrant 3. Add tinned tomatoes and vegetable broth, stir to combine 4. Bring mixture to a gentle simmer. Leave for 30 mins 5. Add beans, butter, sugar, quite a lot of black pepper, stir to combine (melt the butter) 6. Blend until smooth, then adjust sugar/salt/pepper to taste (if needed)