This soup combines the rich flavors of oven-roasted tomatoes with creamy white beans to create a hearty and comforting dish.
Roasting the tomatoes enhances their natural sweetness and adds depth, while white beans provide protein and texture.
Fresh herbs brighten the soup, making it a satisfying meal perfect for cooler days.
Why You’ll Love This Recipe
- Roasting tomatoes concentrates their flavor and caramelizes their natural sugars for a richer soup base.
- White beans add creaminess and protein, making the soup more filling and balanced.
- Fresh rosemary and thyme infuse the soup with an aromatic herbal note, elevating its taste.
- Simmering the soup after blending allows flavors to meld nicely, resulting in a smooth yet textured consistency.
Hearty Roasted Tomato and White Bean Soup
This comforting roasted tomato and white bean soup blends oven-roasted tomatoes with tender white beans and fresh herbs for a flavorful, protein-rich meal.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 pounds (900g) ripe tomatoes, halved
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 (15-ounce/425g) can white beans (cannellini or great northern), drained and rinsed
- 3 cups (720ml) low-sodium vegetable broth
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- Juice of ½ lemon (about 1 tablespoon)
- Optional: fresh parsley for garnish
Instructions
- Roast Tomatoes Preheat oven to 425°F (220°C). Arrange halved tomatoes on a baking sheet, cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt. Roast for 25 minutes, until tomatoes are soft and caramelized.
- Prepare Soup Base While tomatoes roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Combine and Simmer Add roasted tomatoes, white beans, vegetable broth, rosemary, thyme, remaining ½ teaspoon salt, and ¼ teaspoon black pepper to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Blend Soup Use an immersion blender to blend the soup partially, leaving some texture. Alternatively, transfer half the soup to a blender, puree, then return to pot and stir.
- Finish and Serve Stir in lemon juice and adjust seasoning with remaining black pepper and salt if needed. Serve hot, garnished with fresh parsley if desired.
Helpful Tips
- Use fully ripe tomatoes for the best natural sweetness and flavor.
- If you don't have fresh herbs, substitute ½ teaspoon each dried rosemary and thyme, adding them with the broth.
- Cool leftovers promptly and refrigerate within 2 hours to maintain food safety.
- This soup is naturally gluten-free and vegetarian.
- For a smoother texture, blend the soup completely; for more texture, blend partially.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently over medium heat until steaming, reaching at least 165°F (74°C) before serving.
This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, substitute 2 (14.5-ounce) cans of diced tomatoes, drained, in place of fresh tomatoes. Reduce roasting time and soften tomatoes on stovetop with onions before blending.
Can I make this soup vegan?
This recipe is already vegan as it uses vegetable broth and no animal products.
Do I have to peel the tomatoes?
No peeling is required since roasting softens the skins, and they will blend smoothly into the soup.
Leave a Reply