American · lunch

Roasted Tomato and White Bean Soup

Name: Roasted Tomato and White Bean Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3 servings
Cuisine: American
Ingredients: Ripe tomatoes, about 8 medium; Onion, 1 large; Garlic, 5 cloves; Olive oil, 2 tbsp; Tomato paste, 2 tbsp; Canned white beans, drained, 1 can; Water, 2 cups; Dried basil, 1 tsp; Salt and pepper, to taste

Oven-roasted tomatoes and garlic blended with white beans into a rich, creamy soup.

55 min3 servings

27511g40g10g

Roasting concentrates the tomatoes so the soup needs only water. White beans add body and protein.

Ingredients

Ripe tomatoesabout 8 medium
Onion1 large
Garlic5 cloves
Olive oil2 tbsp
Tomato paste2 tbsp
Canned white beans, drained1 can
Water2 cups
Dried basil1 tsp
Salt and pepperto taste

Steps

Heat the oven to 425 F (220 C). Halve the tomatoes and quarter the onion and put them on a tray with the garlic, oil, salt and pepper.
Roast for 35 to 40 minutes until soft and browned at the edges.
Scrape everything into a pot with the tomato paste, beans, water and basil.
Simmer for 5 minutes, then blend until smooth.
Taste, adjust the seasoning and serve hot.

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Adapted from Rutgers Cooperative Extension