I had a tomato soup craving, and whilst I could have used my usual recipe (my most POPULAR and MUCH LOVED recipe on my AWESOME BLOG, may I ADD!), I thought naaaaah. I’m going to go all out here, and throw in a couple of different ingredients to see how it turns out. Turns out, it turned out well. So there’s that.
Butterbeans are just great, aren’t they? I think they add a little something extra to the soup – probably because they that protein and fibre thing going on. A very welcome, cheap addition to make a hearty meal to feed a family. Just make sure to serve up plenty of crusty (I hate that word but whatever) bread, generously spread with butter. You don’t need anything else – it’s pure comfort.
- 1 red onion, chopped
- 3 carrots, chopped
- 1 red pepper, sliced
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tin tomatoes
- 1 tin butter beans (drained)
- 1 tbsp tomato puree
- 500ml veg stock
- 1 tsp dried herbs + spices (i used oregano + paprika)
- salt and pepper
- Preheat the oven to 180 degrees and line a tray with baking paper. Throw on the veg and garlic cloves, drizzle generously with olive oil and season. Roast for 30-40 mins until tender.
- Whilst that's cooking, pour a tin of tomatoes in to a large saucepan and bring to the boil. Add in the tomato puree, veg stock, seasoning and a good pinch of salt and pepper, leaving on a simmer.
- Once cooked, throw in the roasted veg and butter beans and allow to heat through. You can let it simmer for a while longer if you have the time, or blend straight away until smooth. Dig in!