- 750g tomatoes, halved crossways
- 1 bulb fennel, trimmed, cut into thin wedges
- 1 red onion, cut into thin wedges
- 3 garlic cloves, chopped
- 2 tbs olive oil
- 2 cups vegetable stock, salt-reduced
- 400g can cannellini beans, drained, rinsed
- small basil leaves to serve
Roast tomato, fennel and cannellini bean soup
Serves: 6
Prep: 10
Cook: 55
Ingredients
Method
- Preheat oven to 200°C (180°C fan-forced). Arrange tomatoes, cut side up, fennel and onion in a large heavy-based roasting pan. Sprinkle with garlic and oil. Gently toss vegetables to coat in oil. Roast for 40 minutes or until vegetables are tender.
- Transfer vegetables and pan juices to a large saucepan. Add stock and half the cannellini beans. Cover and bring to the boil. Simmer for 5 minutes.
- Using a hand blender or food processor, blend mixture until smooth. Return to low heat, stir in remaining cannellini beans. Season to taste. Heat soup until hot. Ladle into serving bowls. Sprinkle with basil leaves and serve.
Tips
- Depending on the ripeness of the tomatoes, you may need to add more stock or water if the soup is too thick once pureed.
- Try using vine-ripened tomatoes for that gourmet touch!
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