Tomato & Butterbean Soup

There are a few emergency situations in life where only a tomato soup will do. These include (but are by no means limited to): catching the office cold, needing a grilled cheese, enduring a two day (okay fine, three) day hangover, missing the easiness of childhood, being ghosted by the Hinge date who likes to talk about the fact that he's seen Oasis 12 times, missing the company of family, a sacred Sunday afternoon with no plans or responsibilities other than eating and sleeping, getting snowed in, and needing to use up the sorry tomatoes at the bottom of the fridge before you do another Lidl shop.

While there's many ways you can go about making your tomato soup, this one is a personal favourite route of mine. The addition of butter beans make it silky and creamy and delicious - perfect for the optimum toast dunking experience. It's kind of reminiscent of the canned Heinz variety, but thicker (and better, tbh). So, when life next gives you a tomato soup emergency, why not give this one a go?


1 red onion, chopped

3 carrots, chopped

1 red pepper, sliced

2 cloves garlic

2 tbsp olive oil

1 tin tomatoes

1 tin butter beans (drained)

1 tbsp tomato puree

500ml veg stock

1 tsp dried herbs + spices (i used oregano + paprika)

salt and pepper


Preheat the oven to 180 degrees and line a tray with baking paper. Throw on the veg and garlic cloves, drizzle generously with olive oil and season. Roast for 30-40 mins until tender.

Whilst that's cooking, pour a tin of tomatoes in to a large saucepan and bring to the boil. Add in the tomato puree, veg stock, seasoning and a good pinch of salt and pepper, leaving on a simmer.

Once cooked, throw in the roasted veg and butter beans and allow to heat through. You can let it simmer for a while longer if you have the time, or blend straight away until smooth. Dig in!


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