Roasted Tomato Basil Soup
This is a very hearty and filling soup for those chilly days! (Or any day, for that matter!) It is healthier and full of fiber because of the thickening ingredient. Instead of using a processed flour, it uses pureed butter beans! If you want to get your family to eat more beans, this recipe is great because they will not even know that they are eating them! So delicious when the local summer tomatoes are ripe! Be sure to check out the notes for a time saving tip!
Servings: 8 servings
Equipment
- Large Baking Sheet
- Silicone baking pad or parchment paper
- Immersion Blender or Traditional Blender
- Large Soup Pot
Ingredients
- 9 Tomatoes, Romas, halved and roasted (see notes for roasting instructions and time saving substitute)
- 1 med Onion, white, diced
- 4 cloves Garlic, chopped
- 1 TBSP Thyme, fresh, removed from the stalk
- 1 -28 oz can Tomatoes, diced
- 1 C Basil, fresh, chopped
- 1-2 TBSP Maple Syrup (adjust to your taste)
- 2 C Vegetable Stock
- 1 -14.5 oz can Butter Beans, rinsed, drained and pureed
- ¼ tsp Black Pepper
Instructions
- To roast tomatoes, see the note section below.
- Place your soup pot over a medium high heat. Once the pan is heated, add the diced onion. Sautee for about 5 minutes or until softened. Feel free to add a TBSP of water as needed to prevent sticking, and repeat if needed until the onions are soft.
- Add the garlic, thyme and black pepper to the pan and continue to saute for about another 1-2 minutes.
- Add the can of diced tomatoes, basil and maple syrup to the pot. Stir to combine and simmer for about 10 minutes. (If using canned fire roasted tomatoes, add them here.)
- Now add the roasted tomatoes and vegetable stock to the pot. Simmer for about 20 minutes, stirring occasionally.
- Using an immersion blender, puree the soup. (If using a standard blender, cool the soup before adding the soup to the blender and then puree.)
- Add the bean puree and simmer for about 10 minutes more, or until the soup thickens a bit and is warm all the way through.
- Serve and enjoy!
- This soup is good in the refrigerator for about 5-6 days. It can be frozen for up to 2 months in an airtight container.
Notes
***How to roast tomatoes: Preheat oven to 375 degrees. Wash and cut your tomatoes in half and core them. Lay them flat side down on a baking sheet lined with parchment or a silicone baking pad. Place them on the middle rack in the oven and roast for about an hour. Remove them from the oven and allow them to cool enough to handle. Once cooled, remove the skin and they are ready to go!Â
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***Time saving Tip: If you don’t have the time to roast your own tomatoes, simply use 2-14.5 oz cans of fire roasted tomatoes instead. Simply follow the instructions for sauteeing the onions, garlic and herbs and then add both the large can of tomatoes and the fire roasted tomatoes at the same time!
This is a very hearty and filling soup for those chilly days! (Or any day, for that matter!) It is healthier and full of fiber because of the thickening ingredient. Instead of using a processed flour, it uses pureed butter beans! If you want to get your family to eat more beans, this recipe is great because they will not even know that they are eating them! So delicious when the local summer tomatoes are ripe! Be sure to check out the notes for a time saving tip!