Roasted Tomato & Butterbean Soup
Tomato soup is a comfort food classic—this recipe takes it to the next level! Tomatoes are roasted for maximum flavor, then simmered with smoked paprika and chile flakes for warmth. It’s all the best things: creamy, smoky, garlicky and a little bit spicy. Protein-packed butter beans add a little creaminess when blended, keeping it totally plant based. Grab a slice (or two) of toast and get slurping.
Serves3 to 4
Ingredients
- 3 cups (500 g) tomatoes, chopped into large chunks
- 4 cloves garlic, peeled
- 1/4 teaspoon salt, plus more to taste
- 2 teaspoons (10 ml) olive oil
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chile flakes
- 1 (14-oz [400-g]) can butter beans, drained and rinsed
- Black pepper, to taste
- 2 1/2 cups (600 ml) vegetable broth (stock)
- 1 teaspoon agave or sugar, to taste (optional)
OPTIONAL GARNISHES- Vegan cream or coconut cream
- Chile flakes
- Fresh basil leaves
Instruction
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Preheat the oven to 400ºF (200ºC or gas mark 6).
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Spread the tomatoes and garlic on a baking tray and sprinkle with ¼ teaspoon of salt, plus more to taste. Drizzle with the oil. Roast for 15 to 20 minutes, or until the tomatoes are soft and blistered.
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Add the roasted tomatoes, garlic and any juices from the tray to a large pot over medium heat. Add the tomato paste, smoked paprika and chile flakes. Stir to combine.
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Add the beans and season well with salt and pepper. Stir over the heat for about 2 minutes, then pour in the vegetable broth.
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Bring to a simmer, then simmer for 20 minutes further, until the broth has reduced by about one-third.
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Blend until smooth. Add a pinch of sugar to taste, if desired, and season with salt and pepper. Serve in bowls and top with a drizzle of vegan cream, chile flakes and basil leaves, if using.
Credit:
Reprinted with permission from Bangin’ Beans by Sarah Doig. Page Street Publishing Co. 2024. Photo credits: Sarah Doig.
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