Roasted Tomato and White Bean Soup
Ingredients
- 4 tsp olive oil
divided
- 1 pint cherry tomatoes
- 8 leaves of sage
minced
- 1/2 tsp red chili flakes
optional
- 1/2 medium yellow onion
diced
- 2 stalks celery
diced
- 2 carrots
diced
- 5 cloves garlic
finely minced
- 1 tsp oregano
- 1 tsp thyme
- 2
15 oz cans cannellini beans or white beans, rinsed and drained
- 5 cups vegetable broth
- 2 bay leaves
- 1/4 cup fresh parsley
diced
- Zest of one lemon
- 10 stalks of kale
stripped and roughly chopped
- Salt and pepper for cooking and to taste
Directions
- 1
Set oven to 425F. Add cherry tomatoes and sage with 2 teaspoons of olive and toss together with some salt and red chili flakes. Bake in the oven for 25 minutes or until tomatoes appear to burst.
- 2
As the tomatoes are roasting, start your soup base. Warm the remaining oil in a large pot, then sauté your onions, celery and carrots with a pinch of salt until softened.
- 3
Stir in the garlic and continue to sauté until fragrant, about 1 minute. Add in the oregano, thyme, and white beans, stirring well to combine.
- 4
Pour in the vegetable broth and add in the bay leaves. Give the soup a good stir and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 15 minutes partially covered.
- 5
After the soup is done simmering, add in the roasted tomatoes and blend 2 1/2 cups of the soup in a blender until smooth or use an immersion blender to blend a small portion of the soup.
- 6
Add in your chopped kale and stir well, allowing the soup to wilt the kale for at least 5 minutes. Then remove from the heat.
- 7
Before serving, chop your parsley and mix with some fresh lemon zest and a pinch of salt. Pour a bowl of soup and top with the parsley and zest mixture and serve with a fresh squeeze of lemon.
Roasted Tomato and White Bean Soup
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About this Recipe
Craving a hearty, satisfying meal that's both incredibly easy to make and packed with flavor? This Roasted Tomato and White Bean Soup delivers a comforting, vegan, and budget-friendly dish that will quickly become a weeknight favorite.
The magic in this soup comes from roasting sweet cherry tomatoes until they're blistered and juicy, then combining them with aromatic garlic and herbs like oregano and thyme. This simple technique amplifies the natural sweetness of the tomatoes, creating a deep, complex base that sets this soup apart from more basic versions. It's a fantastic way to transform simple pantry staples into something truly special and nutritious.
When you ladle up this soup, expect a rich, savory broth infused with the bright zest of lemon and the subtle warmth of red chili flakes. Each spoonful is loaded with tender cannellini beans, offering a satisfying plant-based protein boost, alongside hearty kale and a medley of finely diced celery, carrots, and onion. It's a robust yet balanced soup that feels both wholesome and indulgently flavorful, making it perfect for a chilly evening or a nutritious lunch.
This versatile soup invites customization. Swap cannellini beans for great northern beans or chickpeas for a different texture. Feel free to increase the red chili flakes if you prefer a spicier kick, or omit them entirely for a milder soup. For an extra layer of richness, a swirl of your favorite vegan pesto can be added just before serving.
Serve this robust soup as a complete meal on its own, perhaps with a side of crusty bread for dipping, or as a flavorful starter to a larger dinner. The vibrant colors and aromatic steam make for an inviting presentation perfect for any casual dining occasion.