Tomato soup is always a good idea for lunch or dinner! It keeps well in the fridge, is suitable for freezing and can be served in many ways – with bread, noodles, pasta, rice or even with the potatoes.
Today’s tomato soup does not differ from the traditional one, but the addition of smoky roasted beans makes it taste extra delicious and is extremely filling.
This soup combines two of the healthiest ingredients : tomatoes and pulses.Eating tomatoes daily is one of the best things you can do for your body. Their rich red color comes from lycopene, a powerful antioxidant found in just a few foods. Like all antioxidants, lycopene squelches free radicals, which play a role in cancer, heart disease, and other, mostly associated with aging diseases.
Above that tomatoes offer decent amounts of vitamin C and potassium, which lowers blood pressure.
Did you know that you get more lycopene from tomatoes when they’re cooked?
Cooking breaks down the walls and releases the lycopene.
To enhance absorption from fresh tomatoes, purée or crush them [ try this spaghetti with fresh tomato sauce ]. And remember lycopene is fat-soluble, so it’s better absorbed when eaten with some fat [ think olive oil for exemple ].
White beans, like all pulses, are a nutritional powerhouse!
They’re packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6.
What do you need to cook this delicious soup?As I mentioned, this tomato soup recipe is very simple. All you need is a so -called soffritto – a base of finely chopped onions, carrots and celery, sauteed in a little olive oil. Next you simply add tomatoes and broth, season to taste and let it simmer for about 30 minutes.
Then just transfer the soup to a blender, and blend until smooth.
I always recommend using your stand blender for soups [ vs. an immersion blender ], because stand blenders produce much creamier soups.
How to roast white beans?I love those beans! They are super fluffy inside with crispy on the outside. Perfectly delicious. You can add them to the soups, salads or eat as a snack or even spread on a piece of toast.
Rinse your canned beans under running water and pat dry. Combine with a tablespoon of olive oil, a few whole garlic cloves and some smoked paprika and salt if needed [ you can use other spices of your choice ]. Bake the beans at 180ºC [ 356F ] for 20-25 minutes [ beware, the beans may explode during baking, so be careful when taking them out of the oven ].
Tomato soup with roasted white beans
- medium cooking pot
- oven safe dish
- 3 cups canned tomatoes
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 cup white beans cooked or canned
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 1 clove garlic peeled and crushed
- 5 cloves garlic whole, with their skins on
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper or peperoncino
- salt to taste
- freshly ground pepper to taste
- fresh basil to serve
- toasted bread optional, to serve
- In a large pot, sauté the diced onions, carrots and celery until vegetables are softened. Then stir in the garlic, cayenne pepper/chili [ optional ] and sauté for another minute, stirring frequently.
- Pour in canned tomatoes and vegetable broth and cook for 30 minutes on a low heat.
- In the meantime - combine the beans with a tablespoon of olive oil, a few whole garlic cloves and some smoked paprika and salt if needed.Bake the beans at 180ºC [ 356F ] for 20-25 minutes [ beware, the beans may explode during baking, so be careful when taking them out of the oven ].You can add roasted garlic to the soup [ before blending ] or spread it on the bread.
- Set the cooked tomato soup aside to cool slightly then transfer to a blender and blend until completely smooth [ I always recommend using your stand blender for soups [ vs. an immersion blender ], because stand blenders produce much creamier soups.
- Pour the soup into the bowl and top with roasted beans and basil.
208 kcal | Carbohydrates 20.5 g | Protein 10 g | Fat 7.7 g | Fiber 7.7 g
How to store and reheat tomato soup and roasted beans?To store leftovers: Make sure to let your soup come to room temperature. Then store in the fridge, covered for 4 – 5 days.
Keep the beans refrigerated and covered for up to 3 days.
Ways to freeze: Once the soup is cooled, pour it into a freezer safe container. Freeze it for up to a month. Same goes for the beans.
How to reheat: To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ].
For a bigger batch, just pour it back into the pot and warm it up on the stovetop.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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