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Roasted Tomato and White Bean Soup

Roasted Tomato and White Bean Soup

Author: Stephanie Kay

This roasted tomato and white bean soup is made with a mixture of field tomatoes and cherry tomatoes, however, Roma or plum tomatoes would be great as well.

  • Author: Stephanie Kay
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Wash and cut tomatoes in half, and lay them skin side down on a baking sheet.
  3. Drizzle tomatoes with 1/2 tablespoon of olive oil and sprinkle with sea salt. Transfer to the oven and roast for 60 minutes.
  4. With 5 minutes left, begin preparing the base of the soup.
  5. Open can of beans, strain off excess liquid and rinse beans well. Set aside.
  6. 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.
  7. Add minced garlic and cook for another 1 minute until fragrant, ensure it does not burn.
  8. Remove tomatoes from the oven, and transfer tomatoes from the baking sheet to the pot. Stir to combine with vegetables.
  9. Add in sprigs of thyme and cook for another 30 seconds until fragrant.
  10. Add in cannellini beans and broth, stir to combine, and reduce heat to a simmer for 30 minutes.
  11. 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.
  12. Season with salt and pepper to taste. Serve with diced tomatoes and sprinkle of chives.
  13. Enjoy!

Nutrition

Find it online: https://kaynutrition.com/roasted-tomato-and-white-bean-soup/