Slow-Cooker White Bean and Tomato Soup

Why This Recipe Works

This tomato soup fits the bill when you want something wholesome to eat: It's simple, comforting, and nourishing. And unlike some tomato soup recipes that call for sugar to enhance the natural sweetness of tomatoes, this hearty version relies on a harmonious mix of vegetables for its sweet notes. We started the flavorful soup base by sautéing carrot, onion, fennel, and garlic until the vegetables were slightly softened and lightly browned, and then we added the mixture to the slow cooker. Next, we stirred in drained cannellini beans; chicken (or vegetable) broth; canned crushed tomatoes; and a sprinkle of slightly minty, floral dried thyme. We didn't rinse the beans, as the starchy liquid clinging to them helped give the soup body. After the vegetables had fully softened and the flavors had mingled in the slow cooker, we pureed a measured amount of beans and vegetables with a measured amount of the liquid to create a velvety consistency without the need for flour, ground bread, or heavy cream (keeping this soup gluten- and dairy-free). For a spectacular savory finish, we drizzled the soup with an aromatic kalamata-fennel oil. To make it, we combined olive oil, chopped kalamata olives, ground fennel, and red pepper flakes in a bowl; microwaved the mixture until it was fragrant; and let it steep before we stirred in minced fresh parsley.