Roasted Tomato White Bean Soup

Roasted Tomato White Bean Soup

cozy and amazingly delicious

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 5m
Cook Time: 45m
Total Time: 50m
Temp.: 375 °F
Servings: 4
Difficulty: Easy
5.0 (19 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

296
Calories
8.3g
Fat
44.2g
Carbohydrate
15.4g
Protein
0mg
Cholesterol
586mg
Sodium
Roasted Tomato White Bean Soup

Recipe Description

Craving cozy food? Cook up a batch of this creamy Roasted Tomato White Bean Soup. It’s deeply satisfying and is sure to warm you up. Instead of cooking on the stove, I roast the tomatoes, white beans, garlic, red bell pepper, and basil together in a Dutch oven in the oven. This simple trick makes even the out-of-season tomatoes taste luscious. Purée everything together with vegetable broth and serve right away. It’s one of those low-effort and big-reward recipes that delivers big on flavor, and it’s just the thing for a cozy dinner.

Not only is this vegan soup recipe amazingly delicious, but it’s also so simple to put together. Just add the halved tomatoes, whole cherry tomatoes, garlic heads with the tops sliced off, sliced bell pepper, white beans, dried parsley, nutritional yeast, olive oil, and salt and black pepper to a large Dutch oven. Cover with a lid and transfer to the preheated oven. Roast until the veggies are tender and fragrant. Use kitchen tongs to squeeze out the roasted garlic cloves. Then pour in the vegetable broth and use an immersion blender to purée the soup. Taste and adjust the seasoning if needed. Serve with a grilled cheese sandwich.

To make the Roasted Tomato White Bean Soup, you will need the following ingredients:

Ingredients for Roasted Tomato White Bean Soup

Recipe Features

No specific features for this recipe

Steps to make

  1. 1

    Preheat oven

    Preheat the oven to 375 °F.

  2. 2

    Combine ingredients

    1 min
    Step 2 - Roasted Tomato White Bean Soup

    Coat a Dutch oven with 1 tablespoon olive oil. Add in 6 halved tomatoes, 1 ½ cups cherry tomatoes, 2 heads garlic with the tops sliced off, ½ cup fresh basil leaves, 1 sliced red bell pepper, 1 ½ cups white beans, 1 tablespoon dried parsley, 1 tablespoon nutritional yeast, and salt and black pepper to taste. Drizzle with the remaining 1 tablespoon olive oil.

  3. 3

    Roast

    45 min
    Step 3 - Roasted Tomato White Bean SoupStep 3 - Roasted Tomato White Bean Soup

    Cover with a lid and transfer to the preheated oven. Roast for 45 minutes until the vegetables are tender.

  4. 4

    Squeeze out garlic cloves

    1 min
    Step 4 - Roasted Tomato White Bean Soup

    Remove from the oven and let cool slightly. Using kitchen tongs, squeeze out the garlic cloves into the Dutch oven and discard the skins.

  5. 5

    Add vegetable broth

    1 min
    Step 5 - Roasted Tomato White Bean Soup

    Add in 2 cups heated vegetable broth.

  6. 6

    Puree

    2 min
    Step 6 - Roasted Tomato White Bean Soup

    Use an immersion blender to purée the soup until smooth. Taste and adjust the seasoning if needed.

  7. 7

    Serve

    Step 7 - Roasted Tomato White Bean Soup

    Serve immediately!

This Roasted Tomato White Bean Soup requires minimal hands-on prep yet delivers big on flavor. Give this delicious recipe a try this week and be sure to let us know what you think!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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