White Bean & Roasted Tomato Soup
White Bean & Roasted Tomato Soup takes roughly 2 hours from beginning to end. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 4 and costs $1.81 per serving. This soup has 169 calories, 8g of protein, and 7g of fat per serving. It will be a hit at your Autumn event. 52 people have tried and liked this recipe. Head to the store and pick up olive oil, Salt & Pepper, fresh thyme, and a few other things to make it today. It is brought to you by Eating Well. Overall, this recipe earns a super spoonacular score of 93%. Similar recipes are Roasted Tomato and Herb White Bean Hummus, White Bean Tomato Mushroom Soup, and Tuscan Tomato-White Bean Soup.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
1/4 cup dry vermouth
1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
5 cloves garlic, minced
3 cups reduced-sodium chicken broth
1 1/2 tablespoons extra-virgin olive oil
2 pounds plum tomatoes, (about 12 to 15), halved and seeded
Salt & freshly ground pepper, to taste
1/2 teaspoon sugar
1/2 cup dried small white beans, such as Great Northern
Equipment:
sauce pan
baking pan
oven
frying pan
food processor
blender
slotted spoon
Cooking instruction summary:
Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.Meanwhile, preheat oven to 325F.Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.Place the remaining tomatoes in a food processor or blender. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.
Step by step:
1. Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour.
2. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.Meanwhile, preheat oven to 325F.Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.
3. Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally.
4. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.
5. Place the remaining tomatoes in a food processor or blender.
6. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth.
7. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
