Roasted Tomato and Butterbean Soup

Course Soup
Cuisine Greek
Keyword soup
Prep Time 55 minutes
Servings 6


  • 1 tin butter beans (drained and rinsed)
  • 800 g tomatoes (quartered)
  • 2 onions (chopped in large chunks)
  • 2-3 cloves garlic (peeled but keep the cloves whole)
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary
  • 750 ml vegetable stock
  • 1 tbsp olive oil


  1. Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.

  2. On the tray, add the tomatoes, onions, whole garlic cloves and drizzle with olive oil and roast in the oven for 30-35 minutes, or until the vegetables start to brown on the edges.

  3. Remove from the oven and add the roasted vegetables to a large soup pot, cover with the vegetable stock and add 3/4 of the butter beans, the paprika, rosemary and salt/pepper to your taste and allow to simmer for 15 minutes.

  4. Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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