When I think of comfort food this Roasted Tomato Soup does the trick.
When I was growing up tomato soup was absolutely my go-to meal if I had no idea what to make in addition to a delicious grilled cheese sandwich.
Cozy and creamy, this Roasted Tomato Soup is sure to be a go-to recipe for the Fall and Winter season for you too.
Roasting the tomatoes with the garlic and onions adds a beautiful flavour to the soup. And, with the addition of the cannellini beans, you get a beautiful creamy soup, one that is dairy-free too.
Whether for lunch or dinner, this recipe is perfect for weekends or easy weeknight dinners. You can absolutely make this Roasted Tomato Soup ahead of time too as it reheats nicely on the stove.
Roasted Tomato Soup
Cozy and creamy, this Roasted Tomato Soup is easy to make and perfect for the Fall and Winter seasons. This soup is made by roasting tomatoes to amp up the flavour, then adding cannellini beans for creaminess and fresh basil to top the soup off.
- 28 oz can of whole tomatoes
- 1 yellow onion, cut into quarters (8 pieces)
- 6 garlic cloves
- 2 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp ground pepper
- 3-4 cups vegetable broth
- 398mL can cannellini beans (or white navy beans) – drained and rinsed
- 12 leaves basil, chopped thin (divided into two portions)
- extra salt and pepper to taste
Pre-heat oven to 400F. In your baking dish, spread out the whole can of tomatoes. Then, cut the onion in half, then each half into quarters. Nestle the onion quarters throughout the dish with the garlic cloves. Sprinkle evenly with the 1/2 tsp of coarse salt and 1/4 tsp of pepper over the tomatoes mixture and then drizzle with 2 tbsp extra virgin olive oil. Roast uncovered for 20 minutes, then stir the mixture around the dish and place back in the oven for another 20 minutes.
Once you remove the dish from the oven, turn your soup pot to medium heat. Add the roasted tomatoes mixture to the soup pot with the vegetable broth, beans and half of the basil. Bring to a boil and then turn down to medium-low and simmer for 20 minutes.
Turn off the pot and remove the soup from the stove, let cool for 5 minutes. Next, working in batches puree the soup in your blender or use a hand-blender to blend the soup in the soup pot.
**Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember - Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
As you’re pureeing, transfer batches to a bowl and once you’ve pureed all of the soup add it back to your pot. Place the pot on the stove on medium heat, taste and adjust seasoning with more salt and pepper if you desire.
Then, serve in bowls and top with the rest of the basil and fresh pepper.
I could eat soup every week during the cooler seasons. There is a cozy feeling about a warm bowl of soup and to me what makes this even better is a grilled cheese. Talk about the ultimate comfort meal!
My Kale & Mushroom Grilled Cheese or Grilled Cheese with Pickles & Red Onions would be the perfect companions to this soup.
Do you love soup like I do? There are a couple more on the blog to try out if you do like my Easy Pea Soup and Roasted Cauliflower Soup.
Until the next cooking adventure,
I love your idea of adding white beans to this recipe! Super nutritious and creamy! Thanks for a great recipe.
Thanks for the recipe love Elaine! Like you said, the white beans add creaminess with a nutritious punch too!