This Roasted Tomato and White Bean soup is so rich and satisfying! It’s comforting in cold weather and is the perfect soup to go with all that sourdough bread I know you’ve been baking. It works well with tomatoes that aren’t at their peak, so even if tomatoes in your area have passed their prime, you can still make a bomber soup.
Let’s do it!
Roasted Tomato and White Bean Soup
Serves 4 to 6
INGREDIENTS
- 1.5 cups dried, cannellini beans, or navy beans. Soak the beans in advance if you can. No biggie if you didn’t.*
- 2-3 pounds of fresh tomatoes, cut into large chunks
- A head of garlic, peeled
- 1 onion, any variety. Cut in large chunks
- 2 Red peppers (optional). Seeded and cut in large chunks
- 1/2 cup fresh basil leaves
- Veggie broth or water
- 2 cups bean cooking liquid
- Olive oil
- Salt and Pepper
METHOD
- Get those beans on the stove! In a large pot, combine the beans with enough water to cover by 3 inches. Bring to a boil, then reduce to medium-low heat and simmer, covered, until tender. Reserve the cooking liquid.
- This can take 45 minutes to an 1.5 hours depending on how old your beans are. Soak in advance to cut cooking time.
- Preheat the oven to 450
- Place the tomatoes, garlic cloves, onion, and bell peppers on a large sheet pan and season with a bit of salt and pepper. Roast until the tomatoes have shrunk and are browning on the edges, and the onions and peppers are tender.
- When the veggies are done roasting, transfer all the contents of the sheet pan into a large soup pot. Pour in 2 cups of the bean cooking liquid, a cup or two of water or broth, and a cup of the cooked beans. (Saving some beans to add later)
- Simmer for about 10 minutes, then add the fresh basil and purée.
- After you’ve finished pureeing, stir in an additional cup of beans (more or less, as you like).
- Season with salt and pepper and serve with a drizzle of olive oil on top. Enjoy!
*(Meal prep tip: Consider cooking double the amount of beans. Store the extra beans in their cooking liquid either in the fridge or freezer to be used for other things, like making White Bean Pesto, for example).
If this is more than you can eat this week, transfer some to the freezer to save for a busy day!
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