Lunch
Roasted tomato and white bean soup
Sweet roasted tomatoes blended into a thick, protein-rich white bean soup.
- Serves
- 2
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 500 g plum tomatoes, halved
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 400 g canned white beans, drained
- 400 ml vegetable broth
- 15 g fresh basil leaves
Method
Heat the oven to 200°C (400°F) and roast the tomatoes with 1 tablespoon of the olive oil for 25 minutes until soft.
Heat the remaining olive oil in a pot and sauté the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
Add the roasted tomatoes, white beans and vegetable broth, then simmer for 10 minutes.
Blend the soup until smooth using an immersion blender.
Serve topped with torn basil leaves.