As the cooler months approach, nothing quite soothes the soul like a comforting bowl of homemade soup. This roasted tomato and white bean soup is the perfect blend of hearty and fresh, with the rich flavours of roasted Roma tomatoes, creamy cannellini beans, and crispy sage. The hint of maple syrup adds a subtle sweetness that perfectly balances the tanginess of the tomatoes.
Ingredients
- 1 kg ripe Roma tomatoes, quartered
- 1 medium red onion, cut into wedges
- 6 cloves garlic, unpeeled
- 1 tbsp maple syrup
- 125 ml extra virgin olive oil
- A cup loosely packed sage leaves
- 400 g canned cannellini beans, drained, rinsed
- 500 ml water
Instructions
- Preheat oven to 200°C.
- Place tomatoes, onion and garlic in a roasting pan. Combine maple syrup and half the oil in a bowl, season to taste; pour over vegetables, then toss to coat. Roast for 45 minutes or until tomatoes are very soft and coloured at the edges.
- Meanwhile, heat remaining oil in a small frying pan over medium heat; fry sage leaves, stirring for 1 minute or until crisp. Remove with a slotted spoon; drain on paper towel. Reserve sage oil.
- Peel roasted garlic. Blend garlic, onion, two-thirds of the tomatoes and two-thirds of the beans until smooth. Pour mixture into a large saucepan with the water and remaining beans; cook over medium heat, stirring occasionally until warmed through. Season to taste.
- Ladle soup into bowls. Top with remaining tomatoes and crisp sage leaves; drizzle with reserved sage oil.
