Roasted Tomato and White Bean Soup

Say goodbye to boring old tomato soup with this version that is a vegetarian’s dream – full of nutritious cannellini beans, antioxidant-rich tomatoes and super tasty to boot.


  • 6 large vine tomatoes, cored and cut into wedges
  • 1 handful sage leaves
  • 4 tbs olive oil, divided
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp dried sage
  • 1 pinch sugar
  • 400 g (1 and 3/4 cups) tinned cannellini beans, drained
  • 1L vegetable stock
  • 200 g (1 cup) tomato passata
  • 50 g (1/2 cup) Parmesan, finely grated
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 200°C (180° fan).

Step 2.
Toss the tomatoes and sage leaves with 2 tbsp olive oil in a roasting dish. Roast until the tomatoes are very soft and charred at the edges, about 40-45 minutes. Remove from the oven and set aside the sage for a garnish.

Step 3.
Heat the remaining olive oil in a large saucepan set over a medium heat. Add the shallot, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Stir in the dried sage and sugar.

Step 4.
Stir in three-quarters of the roasted tomatoes and three-quarters of the cannellini beans, reserving the remainder. Stir in the stock, passata, and a pinch of salt and pepper.

Step 5.
Bring to a steady simmer, cooking for 30 minutes, stirring from time to time.

Step 6.
When ready, purée with an immersion blender or in batches using a food processor or blender. Return the soup to a simmer and stir in the Parmesan, reserved cannellini beans, and some salt and pepper to taste.

Step 7.
Ladle into bowls and garnish with the remaining tomato wedges and roasted sage leaves.

Serves 4