Roasted Tomato and Butterbean Soup
- 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
Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.
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.
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.
Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.