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

2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 2 tablespoons tomato paste 2 can s whole tomatoes, with their liquid 500 ml vegetable broth 3/4 can cannellini beans/butter beans, rinsed and drained (or chuck in the whole can) 30 g unsalted butter, cut into a few pieces 1 teaspoon coconut sugar or brown sugar, 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)