Roasted Tomato and White Bean Soup
Creamy tomato soup without any cream! This Roasted Tomato and White Bean Soup is incredibly simple to prepare with the same rich and creamy texture of a classic cream of tomato.
Last week I paid a visit to my local morning show, CTV Ottawa, to share some simple tips for healthier versions of fall comfort foods. Between zoodles, cauliflower rice, pumpkin pancakes and my oven-baked chicken fingers, I’ve got lots of easy recipes that can satisfy a craving without throwing a wrench in your meal plan. If you’ve been following me for some time now, you know that I am all for high-fat foods and heavy creams, because as long as you are choosing real food in its real format, they all contain a ton of nutritional benefit. However, when it comes to rich and creamy soups, not everyone can tolerate dairy the same way, so it is nice to have options to help create the same delicious texture and consistency.
Aside from dairy, there are actually many ways to create creamy soup texture without adding any heavy cream. For instance, using starchy vegetables like sweet potato or squash is a great way to ensure soups have a thick and rich consistency, and coconut milk is also a great way to add flavour and texture, like in my Curried Coconut Butternut Squash Soup. However, I also think white beans are a fun way to provide creamy texture and include a little plant-based protein at the same time.
There are a few different varieties of white beans, be it navy beans, lima beans or Great Northern beans, however my personal preference is cannellini beans for their mild taste and rich texture. Adding them to a soup is quick and easy, especially if you use the canned variety (which is what I did in this recipe) and they really create a rich texture without altering the flavour of soup too much. Adding cannellini beans to this Roasted Tomato and White Bean Soup really allows the roasted tomato flavour to shine and helps make a simple one pot meal that can works as an easy dinner or meal prep idea.
Roasted Tomato and White Bean Soup
I made my soup with a mixture of field tomatoes and cherry tomatoes, however roma or plum tomatoes would be great as well.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup, Lunch
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- 2 tablespoons olive oil
- 1 onion
- 4 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 stalks celery, roughly chopped
- 2.5 pounds tomatoes, roma, plum or field
- 15oz can cannellini beans
- 3 sprigs fresh thyme
- 3 cups chicken or vegetable broth
- Sea salt
- Black pepper
- Preheat oven to 350°F.
- Wash and cut tomatoes in half, and lay them skin side down on a baking sheet.
- Drizzle tomatoes with 1/2 tablespoon of olive oil and sprinkle with sea salt. Transfer to the oven and roast for 60 minutes.
- With 5 minutes left, begin preparing the base of the soup.
- Open can of beans, strain off excess liquid and rinse beans well. Set aside.
- In a large pot on medium heat, add 1.5 tablespoons of olive oil, and add onion, carrots and celery, cook for 4-5 minutes until vegetables are soft. Season with a pinch of salt and pepper.
- Add minced garlic and cook for another 1 minute until fragrant, ensure it does not burn.
- Remove tomatoes from the oven, and transfer tomatoes from the baking sheet to the pot. Stir to combine with vegetables.
- Add in sprigs of thyme and cook for another 30 seconds until fragrant.
- Add in cannellini beans and broth, stir to combine, and reduce heat to a simmer for 30 minutes.
- Once the soup has cooked, remove the sprigs of thyme, and using an immersion blender or in batches using a bar blender, puree until smooth.
- Season with salt and pepper to taste. Serve with diced tomatoes and sprinkle of chives.