Fresh Tomato & Bean Soup

gluten free
wheat free
kid friendly
freezable

Serves:

4.42857
Average: 4.4 (7 votes)
 Fresh Tomato & Bean Soup

One of those really simple but satisfying and nourishing soups that taste great! It could also double up as a rich sauce if it's blended.

 

Photo courtesy of the lovely vegan site Minimalist Baker 

Ingredients: 

  • 900g/2lb plum tomatoes (Or you can cheat and use two tins of chopped! If so, start at no. 4)
  • 30ml/2 tbsp olive oil
  • 275g/10oz onions, roughly chopped
  • 2 garlic cloves, chopped
  • 900ml/1½ pts/3¾ cups vegetable stock
  • 30ml/2 tbsp sun dried tomato paste (or just blitz about 3-4 SDT with water)
  • 10ml/2 tsp paprika
  • 15ml/1 tbsp cornflour or ½ tbsp arrowroot (arrowroot is GF)
  • 425g/15oz tin cannellini or other small white beans, rinsed and drained
  • 30ml/2tbsp chopped fresh basil
  • salt and freshly ground black pepper
  • olive bread, to serve

Optional extras
Kale or other greens, finely shredded - a few handfuls
1-2 carrots, grated
 

Method: 

1. If using fresh tomatoes, place in bowl of just boiled water.
2. Leave for 20-30 seconds, then drain off in cold water.
3. Peel skins, quarter and cut each piece in half again.
4. Heat oil in large pan and cook onions and garlic for 3 minutes, until soft.
5. Add tomatoes to onion garlic mix, add stock, tomato paste and paprika.
6. Season with a little salt and pepper.
7. If you like warm bread, turn on oven to medium heat and put bread on a baking sheet.
8. Bring soup to boil and simmer for 10 minutes.
9. Mix cornflour/arrowroot to a paste with 30ml/2tbsp cold water.
10. Stir beans into soup with cornflour paste.
11. Adjust seasoning and stir in chopped basil, just before serving.
12. Eat with warm olive bread, if using.

Comments

This soup was absolutely delicious, and makes a great starter for any meal! I would recommend it to anyone- really great flavour!

Is this soup suitable for freezing?

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