The amazing depth of flavor you get just taking the extra step of roasting the tomatoes, onion, garlic and herbs with olive oil. And not just the flavor but the texture is vastly improved as well. This recipe for Roasted Tomato & White Bean Soup is perfect for a blustery fall or winter day. The Italian sausage makes it hearty enough to be a whole meal – or what I like to call an #EntreeSoup.
The best pan to use to roast the veggies is a low rimmed quarter baking sheet, covered in parchment. It’s just big enough to get everything on it in a single layer but small enough that they are all touching and close together. You don’t want anything to dry out while roasting. You are also going to need an immersion blender. You can use a food processor or regular blender if you like, just use caution when closing up hot things in one of those machines.
So when I say “white bean” I mean any white bean you prefer. I use a can that literally says White Beans on it. But you may see them as Navy Beans or Cannelloni beans or Great Northern Beans or even Butterbeans or Baby Lima Beans. It is important to drain off the beans before adding them to the pot of soup. You don’t want to add more liquid to the mix, as you want soup not sauce.
The best side dish for this hearty soup is some simple parmesan cheese crusted garlic bread. I use my plain sourdough bread, cut into slices. Then brushed with melted butter, garlic powder, onion powder, and salt. Then top with some shredded parmesan cheese and a sprinkle of dried basil. It just takes a few minutes in a 425degF oven. It’s perfect for dipping in the soup.
Now Let’s Get Cookin’!
Roasted Tomato & White Bean Soup
Equipment
Ingredients
- 3 pints Cherry Tomatoes
- 2 White Onion cut into 8 even wedges
- 1 Whole Garlic Head top removed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tbsp Dried Basil
- ½ cup Olive Oil
- 1 tbsp Honey
- 1 tbsp Worcestershire Sauce
- ½-1 cup Water depending on desired consistency
- 2 lb Italian Sausage
- 2 15oz can White Beans drained
- 1 cup Parmesan Cheese grated
- 1 cup Heavy Cream
Instructions
- Preheat oven to 400degF
- On a parchment paper covered rimmed baking sheet, add tomatoes, onions, fresh basil and garlic. Sprinkle with salt, pepper, thyme, basil and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
- Remove from oven and let rest 5 minutes. Then remove to a mixing bowl and let rest another 10 minutes.
- In a large stock pot over medium high heat, add sausage. Cook and crumble until no longer pink. Reduce heat to medium.
- Add Worcestershire, honey and half cup of water to bowl and then blitz with immersion blender. Keep blitzing until smooth. Add water until sauce is at desired consistency. Add to pot with sausage.
- Add beans and parmesan cheese to pot and let come just to a bubble. Reduce heat to medium-low and simmer another 10 minutes.
- Service with a drizzle of heavy cream over top.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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