DO NOT USE, Recipes
Comments 4

Roasted Tomato, Garlic and Butter Bean Soup

Odd to want to make soup in late May isn’t it? Well this particular day just happened to be a little chilly and I just happened to fancy a bit of soup.

I just love soup because it’s easy and you can blend pretty much whatever you want. One of my favourite foods is the great tomato and i’ll always choose a tomato base over anything else. I remember when I first moved to London I would walk past a newsagent where they sell fruit and veg outside and if I was a little hungry, I would purchase just one tomato and walk down the street eating it like an apple. I got some funny looks.

Another favourite food is roasted garlic – oh my, there’s not much better. Then there’s the butter beans. I became obsessed with butter beans when I was a child because of a cafe that my dad used to take me to every weekend called The Peppermill in Nottingham. It was the absolute best cafe that Nottingham had to offer. I think I may have cried when it shut down about 10 years ago (I was young ok!)

Ingredients (serves 4)

12 medium tomatoes
1/2 tin of butter beans
1 medium onion, finaly chopped
handful of basil
2 medium red chillis
10 cloves of garlic
salt
pepper
1/2 pint of vegetable stock (I like Bouillon)
8 slices of ciabatta

Method

1. Chop the tomatoes in half and place in a baking tin along with the garlic – drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes on a high temperature (depending on what oven setting you use) I would recommend 220C
2. Meanwhile heat a tablespoon of olive oil in a pan and fry the onion until it starts to go translucent. Add the chilli and fry for a further 2 minutes
3. When the tomatoes and garlic are ready, remove from the oven and place in a blender. Add the onions, butter beans, stock and basil and blend
4. Heat a griddle pan and drizzle the bread with olive oil. Season and fry until toasted
5. Season to taste and enjoy

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4 Comments

    • Food for Think says

      I am right in saying that it’s odd to have soup at this time of year? I normally make loads over the winter months but hardly did any this year! What are you going to make?

      Sent from my iPhone

  1. You have done a really good job of evoking the spring feeling of this soup. I don’t think it’s strange at all to eat soup in the spring/summer. It’s tasty because the vegetables are tasty!

    • Food for Think says

      Thanks! I automatically think of soup as winter food as it’s warming but I associate butterbeans and tomatoes with summer so…

      Sent from my iPhone

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