Soups & stews
Roasted Tomato and White Bean Soup
Roasted Tomato and White Bean Soup with tomatoes, onion, garlic cloves.
Make this recipe
Roasted Tomato and White Bean Soup
- Servings
- 3
- Prep
- ~10 min
- Cook
- ~45 min
- Rest / chill
- ~0 min
- Total
- ~55 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss tomatoes, onion and garlic with oil and salt on a rimmed tray. Roast for 30–35 minutes until soft and browned at the edges.
- Transfer vegetables and juices to a saucepan with beans, stock and basil. Simmer for 8 minutes.
- Blend with an immersion blender until smooth, keeping the blade submerged. Add a little water for a thinner soup and warm through.
A little note
Pair with toast; let hot soup cool slightly before tasting.
Cooking tips
- Spread tomatoes in one layer so their edges roast rather than sitting in a deep pool of juice.
- Move the pan off the heat before blending, and keep the immersion-blender head submerged to reduce splashing.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.