Roast Tomato White Bean Soup
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Listen, sometimes you just want soup. But not the sad can in the back of your pantry. I'm talking real, cozy, no-fuss soup with roasted tomatoes, garlic, and all the good stuff that makes your kitchen smell like a warm hug. Enter: roast tomato soup.note - ingredients can be approximate
Equipment
- Stick Blender or Food Processor
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 brown onion
- 500 g (1 lb) fresh tomatoes, approx. 10, subs note 1
- 1 tablespoon tomato paste
- 6 cloves garlic
- 500 ml (2 cups) vegetable broth, subs note 2
- 400 g (14 oz) white beans, approx.1 tin), cannellini or butter beans
- ½ cup fresh basil, leaves only, see note 3
- 2 tablespoon butter, or vegan alternative
- 1 tablespoon brown sugar
- salt and pepper , to taste
Instructions
Prepare and Roast Vegetables
- Slice 1 brown onion into quarters, and remove skin from 6 cloves garlic.
- Add whole 500 g (1 lb) fresh tomatoes, quartered brown onion, and whole garlic cloves to a tray. Drizzle with 2 tbsp extra virgin olive oil and roast at 160°C (320°F) for 1 hour or until the onion is soft and browned.2 tbsp extra virgin olive oil
Heat Soup
- While that’s going, pour 500 ml (2 cups) vegetable broth into a Dutch oven and add 1 tbsp tomato paste. Bring to a boil, then reduce to simmer.
- When your tray of veggies are ready, toss it all (including any juices) into the Dutch oven. Add 2 tbsp butter, 1 tbsp brown sugar, salt and pepper .
- If using a stick blender, add 400 g (14 oz) white beans and ½ cup fresh basil directly to the pot and blitz until smooth.If using a food processor, let the soup cool slightly first (unless you love lava on your face), then blend with the beans and basil until it’s your kind of creamy.
Notes
Note 1 - Tomatoes
Fresh tomatoes are recommended, but you can substitute with tinned whole tomatoes if they're not in season.
Note 2 - Vegetable Broth
Substitute with Homemade Chicken Stock, or even Beef Broth if you're not concerned about the soup remaining plant-based
Note 3 - Fresh Basil
Fresh is highly recommended as it will give the best depth of flavour, but you can use dried in a pinch.
Serve with
Small Batch Focaccia would go extremely well with this.
Storing
Allow the soup to cool at room temperature for up to 2 hours and then refrigerate in an airtight container for up to 4 days.
Reheating
Reheat in the microwave on 1 minute intervals, stirring in between. Or reheat on the stove with a splash of water, stirring occasionally until heated through.
Freezing
If you want to freeze, I would suggest using cubes or airtight bags (then freeze flat) as this will facilitate the easiest thawing.
Nutrition
Calories: 417kcalCarbohydrates: 53gProtein: 16gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 785mgPotassium: 1294mgFiber: 11gSugar: 12gVitamin A: 2268IUVitamin C: 29mgCalcium: 171mgIron: 6mg
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