Roasted tomato and bean soup

For a heart-warming veggie soup, try our tomato and bean soup.Loaded with veg and mouth-watering flavours, it makes a filling winter meal.

Roasted tomato and bean soup

Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 1kg roma tomatoes, quartered
  • 1 large red onion, quartered
  • 4 garlic cloves, peeled
  • 2 tsp extra virgin olive oil
  • 1 medium zucchini, thinly sliced
  • 1 salt-reduced vegetable stock cube, crumbled
  • 2 x 420g cans Coles Cannellini Beans, rinsed, drained
  • 2/3 cup (190g) reduced-fat yoghurt
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup basil leaves

Method

STEP 1

Preheat grill on high. Place the tomato, onion and garlic on a baking tray and drizzle with oil. Cook under the grill for 10-15 mins or until the tomato blisters and onion softens.

STEP 2

Place zucchini on a greased baking tray. Spray with olive oil spray. Cook under the grill for 5 mins or until tender.

STEP 3

Meanwhile, place tomato mixture in a large saucepan with stock cube, beans and 2 cups (500ml) water. Bring to the boil. Set aside to cool slightly. Use a stick blender to carefully blend until smooth. 

STEP 4

Divide soup among serving bowls. Top with yoghurt, zucchini, pine nuts and basil to serve. 

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.