I'd love to show you what this soup looked like but card reader and computer are not on speaking terms. I'll have to show you what it looked like before it was finished instead :)
Last week I had a bit of a hankering for some sort of roasted tomato soup. Have you seen the price of tomatoes lately? Not the most convenient time to have a sudden tomato soup fetish. Luckily I found some reduced punnets of cherry tomatoes in the supermarket, I laid claim to them them and added the few rogue tomatoes I had floating around the fridge to scrape together enough for some soup.
It is definitely the sort of thing best started early in the day because the longer, slower roast you can manage on the tomatoes the more delicious they become. I did chuck in some left over fresh chopped ones before I blended it....around the same time I instagrammed a photo.
Roasted Tomato & Cannellini Bean Soup - Serves 4 (205 Calories/Serve)
1-1.2kg mixed tomatoes, cherry tomatoes left whole, largey tomatoes halved
2 Red Onions, peeled and quartered
1 Tbs Olive Oil
1 Tbs Balsamic Vinegar
Freshly ground salt and pepper
1 tin cannellini beans, drained and rinsed (I actually cooked my own, it would have been about a cup of dried beans soaked over night and cooked)
2 Cups Water
Preheat the oven to 125-150C (depending on how much time you have)
Put the tomatoes and onions in a baking dish with the olive oil and balsamic vinegar. Season with plenty of pepper and salt to taste.
Roast long and slow in the oven until the onions and tomatoes are all squishy and getting a bit of caramelisation. Jiggle them around from time to time, keeping an eye (and a nose) on them so that they don't burn.
Once cooked tip the contents of the baking dish into a saucepan and add 2 cups water. Bring to a simmer and blend.
Add the canellini beans and shredded basil and heat through before serving.
We ate this with a runny poached egg plopped in the middle and an extra drizzle of olive oil, served with a nice crusty sourdough roll to dip in the soup. When I bought the sourdough rolls in the morning they were still warm, I think I might have squealed a little and I wanted to rip one apart and eat it then and there.
I actually made the soup the day before and left it to stand, this made it extra thick as the beans soak up extra liquid. It was delicious and hearty but really healthy at the same time. One of the best things about tomato soup it it is easy to enjoy year around, warming in summer without being too much for a summer lunch.
I'm linking up with Veggie Mama for meatless Monday. I want a big bowl of that pasta e fagioli right now....or maybe for lunch tomorrow because I am actually perfectly satiated right now.
What's your favourite kind of soup? Do you eat it year round or save it for the cooler months?