Roasted Tomato and Butterbean Soup

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

Ingredients

  • 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

Instructions

  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.

Previous postNext post

Sorry, the comment form is closed at this time.