detour. My kitchen

Soups · FIRST EDITION

Roast tomato & white bean soup

Sweet-edged tomatoes and creamy white beans, blended into a generous bowl of soup.

40 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Your usual tomato soup starts in the oven this time. Roasting deepens the tomatoes before you blend.

Here’s how.

  1. 1

    Roast the base

    Heat oven to 220°C / 425°F (200°C fan). Toss tomatoes, onion and garlic with oil in a roasting dish. Roast for 25 minutes until softened and browned at the edges.

  2. 2

    Warm the beans

    Transfer vegetables and all their juices to a saucepan. Add beans and stock; simmer for 5 minutes.

  3. 3

    Blend with care

    Take off the heat. Blend with an immersion blender until smooth. If using a jug blender, cool first and follow its instructions for hot liquids.

  4. 4

    Finish and serve

    Stir in torn basil. Loosen with water if too thick. Serve with toasted bread.

White beans thicken the soup without cream. Leave a few unblended if you like texture.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.