Creamy Tuscan Ranch Soup

Reviews (18)

Rated 4.3333/5 based on 18 customer reviews

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 5

See step-by-step

Ingredients (10)

1 can (15 ounces) cannellini beans rinsed, drained
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 russet or Idaho potato diced, peeled
1 small, yellow onion peeled, diced
⅛ teaspoon black pepper
⅛ teaspoon crushed red pepper
2 cloves garlic peeled, minced
2½ tablespoons freshly chopped basil
4 cups water
4 medium carrots peeled, diced

Steps (4)

Step 1
In a 3-quart saucepan, add all the ingredients and over a medium heat bring to a boil. Reduce the heat, cover and cook for 20 to 25 minutes until the carrots are tender when pierced with a fork. Remove the soup from the heat and let cool slightly.
Step 2
Transfer half the mixture to a food processor and puree until smooth. Return the puree to the saucepan, and stir until well blended.
Step 3
Serve immediately.
Step 4
*Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note

Reviews
(18)

Write a review

Rated 5 out of 5 by Cowgirl Mermaid Kitchen from A QUESTION? Why are there chunks of vegetables in the yummy photo of the soup, when it says to add ALL ingredients to pot, cook, & then puree EVERYTHING? lol! :)

Date published: 2019-01-04

Rated 5 out of 5 by Evanwhite from Fast and delicious Real easy to make and taste superb. Recommend highly!

Date published: 2017-09-13