Delicious Roasted Tomato and White Bean Soup Recipe

Oh, let me tell you about this Roasted Tomato and White Bean Soup… It’s one of those comforting dishes that just warms your heart and fills your belly with goodness. You know the kind of soup that reminds you of cozy nights in or those times when you need a pick-me-up? Yeah, that’s this soup! Picture plump, juicy roasted tomatoes mingling with creamy white beans… And all the fragrant herbs swirling about. Seriously, you’ll want this all year round.

Why You’ll Crave It

• It’s packed with flavor—those roasted tomatoes are like little flavor bombs.
• Perfect for cozy dinners or lunch, especially with some crusty bread on the side.
• Nutritious and filling, thanks to the beans that add protein and fiber.
• So easy to whip up, you’ll feel like a kitchen rockstar in no time.
• Leftovers taste even better—if you can resist eating it all in one sitting!

The first time I made this, my whole family was gathered… and trust me, they literally hovered around the pot!

What You’ll Need

• Ripe tomatoes: about 1 kg or 2.2 lbs, you want them juicy and bursting with goodness
• Olive oil: 2 tablespoons, to bring everything together nicely
• Fresh basil leaves: a handful for that aromatic touch, trust me on this
• Garlic cloves: 3, unpeeled; they get sweet and delicious when roasted
• Vegetable stock: 1 liter or 4 cups, the backbone of the soup
• Canned white beans: 400 g or 14 oz, drained and rinsed—super creamy goodness
• Sea salt and freshly ground black pepper: to taste, because seasoning is key
• Balsamic vinegar: just a splash for a little zing!

Easy How-To

Get Ready to Make Soup

First off, preheat your oven to 220°C (about 428°F). This is where the magic starts. While that’s warming up, you’ll want to wash your tomatoes… Just give them a nice rinse. Then take a large roasting tray and spread those beauties out in there. Drizzle on a splash of olive oil, sprinkle sea salt and pepper, and toss them a bit so everything’s coated nicely!

Good to Know

• Mixing up tomato varieties can really amp up the flavor—try it!
• If you have fresh cream or a plant-based option, a dollop can take it to another level.
• Leftovers? Store them for up to 3 days in the fridge. Or freeze, and you have an easy meal for later.

Serving Ideas

• Serve hot in bowls, maybe with a drizzle of olive oil and some fresh basil on top!

Top Tricks

• When blending the soup, if you like a bit more texture, pulse it gently instead of a full puree.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh ones?

Yep, absolutely! Canned tomatoes are a great substitute… Just make sure they’re good quality. They have that flavor and can save a bit of time!

What can I substitute for white beans?

You could try other canned beans, like cannellini or even chickpeas! It’ll change the flavor a bit, but hey, variety is fun, right?

Is this soup suitable for freezing?

Totally! Just let it cool completely, then put it in a freezer-safe container. Easy meals for those busy days!

Can I add more veggies to the soup?

Oh, for sure. Feel free to toss in carrots, celery, or whatever you have on hand. Just toss them in earlier when sautéing the onions!

How long can I store the soup in the fridge?

You’re good for up to three days… Just make sure it’s in a sealed container to keep it fresh!

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This Roasted Tomato and White Bean Soup is definitely one of those recipes you’ll turn to over and over. You get all the richness of the roasted tomatoes, the creaminess from the beans, and everything just comes together so beautifully. So grab a big bowl, and maybe some good bread, and dive right in. You’ll be so glad you did!