Quick & Easy

Roasted tomato and white bean soup

Simple to prepare and rich in flavour.
1H 15M

Simple to prepare and rich in flavour this roasted tomato and white bean soup is ideal for a hearty weekday dinner or make a big batch for lunches. Roasted tomatoes ensure a rich depth of flavour and white beans add protein and bulk to keep you fuller for longer.

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1.Preheat oven to 200ºC/400ºF.
2.Place tomato, onion and garlic in a roasting pan. Combine maple syrup and half the oil in a bowl, season to taste; pour over vegetables, then toss to coat. Roast for 45 minutes or until the tomatoes are very soft and coloured at the edges.
3.Meanwhile, heat remaining oil in a small frying pan over medium heat; fry sage leaves, stirring, for 1½ minutes or until crisp. Remove with a slotted spoon; drain on absorbent paper. Reserve sage oil.
4.Peel roasted garlic. Blend garlic, onion, two-thirds of the tomato and two-thirds of the beans until smooth. Pour mixture into a large saucepan with the water and remaining beans; cook over medium heat, stirring occasionally until heated through. Season to taste.
5.Top soup with remaining tomatoes and crisp sage leaves; drizzle with sage oil.

Use in-season vine-ripened tomatoes when making this soup for a fuller tomato flavour.


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