Roasted Tomato and Butter Bean Soup
Are you looking for a simple, delicious and healthful soup this winter? This tomato and butterbean is it!
Here’s what you need:
2 lbs cherry tomatoes
1 1/2 tsp of dried thyme
sea salt for sprinkling (tsp)
Olive oil (tablespoon or so)
2 carrots
3 stalks of celery
5 cloves of garlic
1 yellow onion
1/4 tsp red pepper flakes
2 bay leaves
1 can of butter beans (rinsed and soaked if you have time)
Vegetable Broth 32 ounces
more salt for taste
immersion blender or regular blender (only blend cooled ingredients)
cast iron pan
roasting pan with parchment
Here’s What you DO:
Set your oven to 400. As oven preheats. line a baking pan with parchment paper.
Clean your cherry tomatoes, slice each in half.
Place tomatoes and 4 cloves of garlic on pan, drizzle with olive oil, salt and dried thyme—give a good stir.
Roast in oven for about 25-30 mins.
As tomatoes roast, dice up onion, celery and carrots—add to a cast iron skillet (for the best flavor) drizzle with olive oil and sprinkle with sea salt. Cook on medium for 5 mins.
After 5 mind, add in 1 clove chopped garlic and red pepper flakes.
Add rinsed butter beans and broth, bay leaves and a little salt then bring everything to a boil then simmer for 10 mins.
Add roasted tomatoes. Remove nay leaves then use immersion blender to turn this soup in to a creamy concoction OR not :)
Enjoy with sourdough or your favorite bread!
