Roasted Tomato and Butter Bean Soup

[Guest guest]

Roasted Tomato and Butter Bean Soup

 

 

8 vine-ripened tomatoes, roughly chopped

250 g (9 oz) cherry tomatoes, halved

two 400 g (14 oz) cans butter beans, drained, rinsed

1 large red onion, roughly chopped

2 garlic cloves, peeled

2 small red chillies, chopped

1/3 cup basil leaves, chopped

1 sprig rosemary

1 sprig thyme

1/4 cup olive oil

2 tablespoons (8 tsp) balsamic vinegar

2 cups chicken-style stock

2 tablespoons (8 tsp) small basil leaves, to serve

salt and cracked black pepper, to taste

 

 

1. Preheat oven to 180 C (350 F).

 

2. Place tomatoes, beans, onion and garlic in a roasting pan. Sprinkle

over chillies, chopped basil, and rosemary and thyme sprigs. Drizzle

with oil and vinegar. Toss to combine. Roast, uncovered, for 20

minutes or until vegetables soften. Remove rosemary and thyme.

 

3. Blend tomato mixture, in batches, until smooth. Stir in stock.

Spoon soup into bowls. Sprinkle with small basil leaves. Season with

salt and cracked black pepper. Serve.

 

 

Serves 4.