Roasted Tomato and White Bean Soup
Hannah Kate
Rated 5.0 stars by 1 users
Category
soup
Author
Hannah Kate
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This Roasted Tomato and White bean soup is such a tasty staple in my home. I love recipes with minimal prep and minimal dishes!! You can use any tomatoes for this but I find Roma Tomatoes work perfectly. Serve it up with some garlicky sourdough and loads of parmesan. It is seriously like a hug in a bowl!
Ingredients
- 8 roma tomatoes
- 1 head of garlic
- 1 onion
- 1 400g can cannellini beans
- 1 tbsp italian seasoning
- 2 bay leaves
- 3 cups chicken stock
- ¼ cup parmesan (plus extra to serve)
- 2 tbsp olive oil
- handful basil, for garnish
- sourdough bread (optional)
Directions
Pre-heat oven to 200° celsiusHalve the tomatoes, Quarter the onion and take the head off the garlic and drizzle a generous amount of olive oil over the top and season with salt and pepper - roast for 25 minutes.
- Add the tomatoes, onion and garlic to a large pot with the chicken stock and the beans - using a hand held blender, blitz everything up to your desired consistency.
- Add the bay leaves and Italian seasoning and cook on low for 10-15 minutes.
- Add the Parmesan and stir through, garnish with basil and extra Parmesan.
- Heat olive oil in a grill pan and add your sourdough - rub a clove of garlic on the bread once taken off the heat. Enjoy
